Cherry-Chocolate-Muffins

Ingredients for 12 servings:

• 135 g margarine, semi-skimmed
• 90 g sugar
• 2 tbsp vanilla sugar
• 1 egg(s)
• 250 g yogurt, low-fat (up to 1.8% fat)
• 280 g flour
• 1 tsp baking powder
• 35 g chocolate
• 150 g morello cherries (no added sugar)
• possibly sweetener, a few drops of liquid
• 2 tbsp cherry juice
• 30 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for WWII, for 12 pieces, 1 piece 4.5*

Whisk the margarine, sugar, and vanilla sugar until fluffy. Add the egg and yogurt and whisk briefly. Combine the flour and baking powder, sift in the flour, and stir in just until the dry ingredients are moistened. Roughly chop the chocolate, drain the morello cherries, and reserve the juice. Fold the chocolate and cherries into the mixture and season with sweetener, if desired. Pour the batter into a silicone muffin tin and bake in a preheated oven on the middle rack at 180 degrees Celsius (Gas Mark 3) for about 30 minutes. Mix the cherry juice with the icing sugar and decorate the cooled muffins with it. 1 muffin has a rating of 4.5* at ww.