Ripples of creamy yoghurt pin-pricked with jewel-bright sour cherries... those flavours are sure to cause a stir!
Muffins:
| |
| 350g (12oz) | self-raising flour
|
| 1 | teaspoon baking powder
|
| 85g (3oz) | light soft brown sugar
|
| 85g (3oz) | Stork tub
|
| 85g (3oz) | dried sour cherries
|
| 85g (3oz) | raisins
|
| 2 | medium eggs
|
| 150ml (¼ pint) | natural yoghurt
|
| 150ml (¼ pint) | semi skimmed milk
|
Method:
- Start by preheating your oven to 200°C, 400°F or gas mark 6.
- Then sieve the flour and baking powder into a large mixing bowl, add the remaining ingredients and lightly mix.
- Spoon the mixture into 12 greased muffin tins or paper cases, and bake for 20 – 25 minutes.
- Serve warm. Mmmm.
| Per serving | GDAs for average adults* |
|---|
| Calories | 235 | 12% |
| Sugars g | 18.0 | 20% |
| Fat g | 7.0 | 10% |
| Saturates g | 2.0 | 10% |
| Salt g (based on sodium) | 0.6 | 10% |
*Guideline daily amounts (GDAs) based on values for women
