with Cherries and Vanilla Yogurt
|Saturated Fat Acids||0.9 g|
|Sugar added||12 g|
|Bread exchange unit||3|
Beat the vanilla yogurt, eggs and sugar thoroughly with a hand mixer in a bowl.
Whisk together both flours and the baking powder, then sift through a sieve into the yogurt mixture and stir briefly to combine.
Coarsely chop the walnuts with a large knife. Stir into the batter along with the frozen cherries. Line 12 wells of a standard muffin tin with baking cups, then fill each with batter, dividing evenly.
Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown on top, about 30 minutes. Cool on a wire rack and serve.