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Sour Cherry and Yoghurt Muffins

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Sour Cherry and Yoghurt Muffins


  • 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


  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.