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Sour Cherry and Yoghurt Muffins
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
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
Nutritional facts
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
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.
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
