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Recipe by Jenny White

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1. 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.
2. 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.

Per muffin

386 kcalories, protein 5g, carbohydrate 45g, fat 13 g, saturated fat 6g, fibre 1g, salt 0.73 g

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• CagneynLacey

  11 November 2007

  CagneynLacey rated this recipe

  

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• soraya

  12 December 2007

  soraya rated and commented on this recipe

  

  Excellent. Extremely easy to make with a superb result.

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• chrissiB

  03 January 2008

  chrissiB commented on this recipe

  Please could you add an option to make it easy to search for recipes that can be frozen. For example after Christmas we were fed up with leftovers and I wanted to find a range of recipes I could freeze but couldn't find a way of identifying which were freezable without checking each in turn.

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• Gayns

  05 March 2008

  Gayns commented on this recipe

  best muffin recipe ever- yummy and moist bursting with flavour The sour cherries cut through the richness of the white and dark chocolate. Used green & blacks chocolate- well worth using good ingredients

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• Gayns

  05 March 2008

  Gayns rated this recipe

  

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• GemmaT

  29 October 2008

  GemmaT commented on this recipe

  Had no sour cherries so i used dried cranberrys.... delicious!! Cant wait to try raspberry & white chocolate ones with the same easy fab recipe.

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• Gbobs

  Today

  Gbobs rated and commented on this recipe

  

  My friend Gayns made these for me and they are definitely the best muffins i have ever eaten. Will have to try and make them myself now! thanks and delicious! xx

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Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 140g dried sour cherries
• 100g bar white chocolate , cut into chunks
• 100g bar dark chocolate , cut into chunks
• 100g golden caster sugar
• 2 eggs , beaten
• 150ml pot natural yogurt
• 100g butter , melted

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Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 30-40 minutes

Defrosts in 2 hrs reheats in 5-8 mins

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 140g dried sour cherries
• 100g bar white chocolate , cut into chunks
• 100g bar dark chocolate , cut into chunks
• 100g golden caster sugar
• 2 eggs , beaten
• 150ml pot natural yogurt
• 100g butter , melted

Per muffin

386 kcalories, protein 5g, carbohydrate 45g, fat 13 g, saturated fat 6g, fibre 1g, salt 0.73 g

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