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Sour Cherry and Yoghurt Muffins
Sour Cherry and Yoghurt Muffins
Prep time
30 minutes
Cooking time
20 minutes
Servings
12 portions
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
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.
