Choc-cherry muffins

• self-raising flour↗250g g
• bicarbonate of soda↗1 tsp tsp
• dried sour cherry↗140g g
• white chocolate bar↗100g g

  cut into chunks

• dark chocolate bar↗100g g

  cut into chunks

• golden caster sugar↗100g g
• eggs↗2

  beaten

• natural yogurt150ml ml
• butter↗100g g

  melted

Step-by-step instructions

1. 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. 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.