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Member recipe

chocolate Cherry Muffins

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Servings

Serves 12

Ideal for afternoon tea

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Ingredients

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

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.

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