Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Sour Cherry and Yoghurt Muffins

Sour Cherry and Yoghurt Muffins

Sour Cherry and Yoghurt Muffins

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
    12
  • Difficulty
    Easy

Ingredients

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

      Instructions

      how_make
      1. Start by preheating your oven to 200°C, 400°F or gas mark 6.
      2. Then sieve the flour and baking powder into a large mixing bowl, add the remaining ingredients and lightly mix.
      3. Spoon the mixture into 12 greased muffin tins or paper cases, and bake for 20 â 25 minutes.
      4. Serve warm.

      Related recipes

      All recipes