Choc-cherry muffins
By Jenny White
If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
- Ready in 30-40 minutes
- Easy
Nutrition per serving
-
kcal 386
-
fat 13g
-
saturates 6g
-
carbs 45g
-
sugars 18g
-
fibre 1g
-
protein 5g
-
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
Tip
How to freezePack 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.
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.
