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Choc-cherry muffins

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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Makes 12

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

  • Freezable (defrosts in 2 hrs reheats in 5-8 mins )
Nutrition: per muffin
HighlightNutrientUnit
kcal386
fat13g
saturates6g
carbs45g
sugars18g
fibre1g
protein5g
low insalt0.73g
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Ingredients

  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 140g dried sour cherry
  • 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

Method

  • STEP 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.

  • STEP 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 TIPS
HOW TO FREEZE

Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 190C/fan 170C/gas 5 for 5-8 mins.

Recipe from Good Food magazine, January 2005

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A star rating of 4.5 out of 5.44 ratings
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