A very easy recipe to make to get a dozen fluffy muffins.
INGREDIENTS (12 muffins, aprox)
120 grams of sugar (4 oz)
120 grams of wheat flour (4 oz)
120 grams (6 tablespoons) of sunflower oil or corn (4 oz)
1 natural yogurt without sugar (120 grams) (4 oz)
15 grams (one sachet) of chemical yeast (0.5 oz)
The grated skin of a lemon
12 boneless cherries in syrup
12 cupcake molds
In a bowl mix all the ingredients ensuring that there are no lumps. It is best to add the flour with a sieve or strainer and use the blender.
When the dough is homogeneous we fill the molds up to more than half the height.
Roll the cherries on flour and introduce them in the center of each mold so that they protrude from the dough. The flour that covers them will prevent them from going to the bottom.
Let the muffins stand while the oven is preheated to 200 degrees C (392 F).
We introduce the muffins for half an hour, 20 minutes with heat down and 10 minutes with heat up and down.
When they are golden and when pricking a toothpick at the center it leaves dry we can take it out of the oven and wait for them to cool down to eat them ... if you can wait.