Moist. Rich. And totally Cherriffic! A delightfully delicious duo of dried cherries and our Dark Belgian Chocolate Share Bags…baked to show-stopping muffin perfection.
Ingredients
- 250g self raising flour
- 1 tsp bicarbonate of soda
- 130g dried or baked cherries
- 200g Lily O’Brien’s 70% Dark Belgian Chocolate, chopped into chunks
- 100g caster sugar
- 2 medium eggs, beaten
- 150ml greek or natural yogurt
- 100g butter, softened
Method
- Pre-heat oven to 200C / fan 180C and place muffin cases in a 12-hole muffin tin.
- Sift the self raising flour and bicarbonate of soda into a large bowl.
- Tip the cherries, chocolate and caster sugar into the bowl and stir to combine everything together.
- Next add in the eggs, yogurt and butter and mix well until only just combine - make sure not to over-mix.
- Fill the paper cases equally with the mixture and bake in the oven for around 20 minutes, until risen and golden brown.
- Transfer to a wire rack to cool or enjoy your muffins while still deliciously warm!
Find more delicious chocolate recipes here
