Cherry Yoghurt Muffins

Name: Cherry Yoghurt Muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 600 g Sour cherries; 300 g Sweet cherries; 250 g Flour; 125 g Sugar; 1/2 package Baking Powder; 1 pinch Salt; 2 Eggs (size M); 75 ml Oil; 500 g creamy milk yoghurt; 150 g Gelling sugar 1:2; 1 stick of cinnamon; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 1 Cloves; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

600 g Sour cherries
300 g Sweet cherries
250 g Flour
125 g Sugar
1/2 package Baking Powder
1 pinch Salt
2 Eggs (size M)
75 ml Oil
500 g creamy milk yoghurt
150 g Gelling sugar 1:2
1 stick of cinnamon
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
1 Cloves
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries separately, drain and stone them. Drain the sauerkish well on a sieve, collect the juice. Weigh 200 g and 100 g sour cherries separately
2
Mix flour, sugar, baking powder and salt in a large mixing bowl. Whisk eggs, oil and 150 g yoghurt, pour into the flour mixture and mix briefly. Fold in 200 g sour cherries. Grease a muffin tray (12 troughs of approx. 125 ml) and dust with flour. Fill the dough evenly into the troughs. spread 100 g sour cherries on the dough
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes until golden brown. Cool on a cake rack for 10-15 minutes. Remove the muffins from the trays and let them cool down
4
For the cherry groats, mix the remaining cherries, collected juice, jam sugar, cinnamon stick, lemon peel and clove in a pot. Bring to the boil while stirring and boil for about 3 minutes until bubbly. Remove cinnamon stick, lemon peel and possibly the clove. Let the groats cool down. Serve muffins with cherry grits and the rest of the vanilla yoghurt
5
Waiting time approx. 45 minutes