Sour Cherry and Yoghurt Muffins (makes 12) – You will need:
350g self-raising flour
1tsp baking powder
85g light soft brown sugar
85g Stork spread, melted
85g dried sour cherries
85g raisins
2 medium eggs
150ml natural yoghurt
150ml milk
Preparation:
Sieve the flour and baking powder into a large mixing bowl, add the remaining ingredients and mix well.
Spoon the mixture into a 12 whole muffin tin lined with muffin paper cases.
Bake in a preheated oven at gas mark 6/200*C for approximately 20-25 minutes.
Serve warm.
