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Choc-cherry muffins Recipe

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Ingredients

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
Tip
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.

Direction

Method

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.

Choc-cherry muffins Recipe

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