Cherry muffins

INGREDIENTS FOR ABOUT 15 MUFFINS
300 g Italian '00' flour
50 g potato starch
140 g sugar
250 g vanilla yoghurt
70 g sunflower oil
1 egg
Half a glass whole milk
1 sachet baking powder
1 sachet vanillin
1 pinch salt
300 g cherries

I combine flour and potato starch.

I add sugar.

Then salt.

Then vanillin.

Then sifted baking powder.

I put yoghurt in a jug.

I add whole egg.

I mix in oil.

I wash, halve and stone cherries.

I quickly mix yoghurt mixture into flour.

I add half a glass milk.

Then cherries.

I mix very briefly: minimal mixing makes soft, not rubbery muffins.

I divide between paper-lined muffin moulds.

I bake at 180°C about 15/20 minutes until a knife in the centre comes out clean, then remove from tin and cool on a rack.

Delicious and soft, dusted with icing sugar and served with preferably homemade cherry jam. Choose flavourful cherries for the best result.