Choc-cherry muffins

Choc-cherry muffins

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(29 ratings)

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Makes 12

If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them

Nutrition and extra info

Additional info

  • Defrosts in 2 hrs reheats in 5-8 mins
Nutrition info

Nutrition per muffin

kcalories
386
protein
5g
carbs
45g
fat
13g
saturates
6g
fibre
1g
sugar
18g
salt
0.73g

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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Method

  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.

Recipe from Good Food magazine, January 2005

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Comments

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soraya's picture
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Excellent. Extremely easy to make with a superb result.

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