Sour cherry and yogurt muffins recipe

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  • Serves Makes 12
  • 15 mins to prepare and 25 mins to cook
  • 239 calories / serving
  • Freezable
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Sieve the flour and baking powder into a large mixing bowl, add the remaining ingredients and mix well.

Spoon the mixture into 12 muffin tins (lined with paper cases if wished).

Bake in a preheated oven at 200ºC, 400°F, Gas Mark 6 for 20-25 minutes.

Best served warm.

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  • Ingredients

  • 350g (12 oz) self raising flour
  • 1 teaspoon baking powder
  • 85g (3 oz) soft brown sugar
  • 85g (3 oz) Stork tub
  • 85g (3 oz) dried sour cherries
  • 85g (3 oz) raisins
  • 2 medium eggs
  • 150ml (1/4 pint) natural yogurt
  • 150ml (1/4 pint) milk
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  • Energy 1011kj 239kcal 12%
  • Fat 6.2g 9%
  • Saturates 1.4g 7%
  • Sugars 19.5g 22%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 43.9g Protein 5g Fibre 1.6g

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