If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
Total time40 mins
Makes 12
250g self-raising flour1 tsp bicarbonate of soda140g dried sour cherry100g bar white chocolate, cut into chunks100g bar dark chocolate, cut into chunks100g golden caster sugar2 eggs, beaten150ml pot natural yogurt100g butter, melted
STEP 1Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. 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.STEP 2Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.
