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Dried Cherry Muffins

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Ingredients
  Plain yoghurt 8 Fluid Ounce (250 Milliliter)
  Dried cherries 6 Ounce (170 Gram)
  Butter 4 Ounce (At Room Temperature, 115 Gram)
  Caster sugar 6 Ounce (170 Gram)
  Eggs 2 (At Room Temperature)
  Vanilla essence 1 Teaspoon
  Plain flour 7 Ounce (200 Gram)
  Baking powder 2 Teaspoon
  Soda bicarbonate 1 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

1. In a mixing bowl, combine the yoghurt and cherries. Cover and let stand for 30 minutes.
2. Preheat a 350°F/180°C/ Gas 4 oven. Grease 16 bun-tray cups or use paper cases.
3. With an electric mixer, cream the butter and sugar together until light and fluffy.
4. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and the cherry mixture and stir to blend. Set aside.
5. In another bowl, sift together the flour, baking powder, bicarbonate soda and salt. Fold into the cherry mixture in 3 batches.
6. Fill the prepared cups two-thirds full. For even baking, half-fill any empty cups with water. Bake until the tops spring back when touched lightly, about 20 minutes. Transfer to a rack to cool.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Interest: 
Party
Preparation Time: 
80 Minutes
Cook Time: 
30 Minutes
Ready In: 
110 Minutes
Servings: 
8

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