Sour Cherry and Yoghurt Muffins
Sour Cherry and Yoghurt Muffins
- 30 minutes
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Prep time - 20 minutes
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Cooking time - 12
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Servings - Easy
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Difficulty
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.
- Serve warm.
