Sour Cherry and Yoghurt Muffins
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- For this recipe you can use Stork Tub or Stork Packet.
- 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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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 â 25 minutes.
- Serve warm.
