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“If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them. To freeze: Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 375F for 5-8 mins.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400F and line a 12-hole muffin tin with some paper cases. Sift the flour, baking powder, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar.
  2. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
  3. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool.
  4. They are especially delicious eaten slightly warm.

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