Yoghurt-cherry muffins

Name: Yoghurt-cherry muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 250–300 g + 500 g sour cherries; 250 g Flour; 1⁄2 Package Baking Powder; 125 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 2 Oeufs (Gr M); 75 ml Oil; 500 g Vanilla Yoghurt; 7-10 Tbsp 2 1⁄2 slightly heaped tablespoons (25 g) Cornflour; 300 ml Cherry nectar; 1 package Vanillin sugar; 12 (5 cm Ø) Paper baking cups

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

250–300 g + 500 g sour cherries
250 g Flour
1⁄2 Package Baking Powder
125 g + 2 tablespoons sugar
7-10 Tbsp Salt
2 Oeufs (Gr M)
75 ml Oil
500 g Vanilla Yoghurt
7-10 Tbsp 2 1⁄2 slightly heaped tablespoons (25 g) Cornflour
300 ml Cherry nectar
1 package Vanillin sugar
12 (5 cm Ø) Paper baking cups

Directions

1
250-300 g cherries wash, remove stalks and pit. Drain well in a sieve.
2
Line the recesses of a muffin tin (for 12 pieces) with paper cups. Mix flour, baking powder, 125 g sugar and 1 pinch of salt in a mixing bowl. Mix the eggs, oil and 150 g yoghurt with a wooden spoon, pour into the flour mixture, stir briefly with the wooden spoon.
3
2⁄3 Fold in prepared cherries. Pour into the moulds. Spread the rest of the prepared cherries on top.
4
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down.
5
Wash 500 g cherries, remove the stalks and stone them. Stir starch and 4 tablespoons of cherry nectar until smooth. Bring the rest of the nectar, 2 tbsp. sugar and vanilla sugar to the boil briefly. Stir in the starch and simmer for about 1 minute while stirring.
6
Fold in the cherries. Serve the cherry sauce hot or cold with the rest of the yoghurt with the muffins.