Cherry and Chocolate Muffins

These lovely muffins can be frozen and then just left out to defrost, the night before you need them. The combination of sour cherries and smooth chocolate work perfectly.

Ingredients

250g gluten and wheat free self-raising flour (I use Doves Farm)
1 tsp gluten and wheat free bicarbonate of soda (I use Doves Farm)
150g dried sour cherries
100g unsalted butter - melted
115g white chocolate chips
115g dark chocolate chips
100g caster sugar
2 large free-range eggs - well beaten
150ml natural yogurt

Information

Serves: 12

Diet: Gluten and Wheat Free

Cuisine: British

Type: Treats

Method

Prep time: 15 mins Cook time: 20 mins

Preheat the oven to 200°C, 180°C fan, gas mark 6 and line a 12 hole muffin tin with paper cases.

In a large bowl, sift in the flour, and bicarbonate of soda and stir in the cherries, sugar and the chocolate. Pour in the eggs, melted butter and yogurt and gently mix. The mixture may look a bit lumpy, it is very important not to overwork the batter as you want the muffins to be light and airy, not hard.

Spoon the mixture into the paper cases and bake for around 20 minutes, until they are well risen and golden. Transfer them to a wire rack to cool. Freeze when cold or keep in an airtight container at room temperature.

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