Muffin recipe for 4 - 8 people, takes only 20 mins; recipe has self-raising flour, bicarbonate of soda, cherry, white chocolate, dark chocolate, golden caster sugar, egg, natural yogurt and butter.
Choc-cherry muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Dark Chocolate: 100g bar dark chocolate, cut into chunks
- Egg: 2 eggs, beaten
- Natural Yogurt: 150ml pot natural yogurt
- Butter: 100g butter, melted
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Self Raising Flour: 250g self-raising flour
- Golden Caster Sugar: 100g golden caster sugar
- Cherry: 140g dried sour cherry
- White Chocolate: 100g bar white chocolate, cut into chunks
Directions
- Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
- Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.
