The last time mum and I tried to bake muffins it went pretty badly, they were tough and didn’t look the part at all! We were put off the idea of baking any more for a while after that. This BBC GoodFood recipe for ‘Choc-cherry muffins’ had really good reviews and looked really yummy so we thought we’d try again (and we really wanted to use our Mary Berry/GBBO muffin cases).
It only took about 30 minutes from start to finish and made 12. It’s a really easy recipe to follow and they were absolutely delicious!
Ingredients:
250g self-raising flour
1tsp bicarbonate of soda
140g dried sour cherries
100g bar white chocolate, cut into chunks
100g bar dark chocolate, cut into chunks
100g golden caster sugar
2 eggs, beaten
150ml pot natural yoghurt
100g butter, melted
Method:
- Heat the oven to 200c/fan 180c/gas 6 and line a 12-hole muffin tin with paper cases.
- Sift the flour and bicarbonate of soda into a bowl.
- Add the cherries, chocolate and sugar.
- Add the beaten eggs, yoghurt and butter, stir to combine. It doesn’t matter if the mixture is lumpy, it’s more important not to over-mix!
- Fill the cases.
- Bake for 20-25 minutes until risen and golden.
- Transfer to a rack to cool.
We found that we had to turn the oven down to 160c (fan) and even then they only took 16 minutes to cook! Taste wise, the dark chocolate is quite over-powering so when making them again we’d use milk chocolate instead.
Give them a try and let me know what you think of the recipe?
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