Gluten Free Chocolate & Cherry Muffins by Allinson's

Set the oven to 180ºC fan (200ºC without fan) and put 12 muffin cases in a deep muffin tray.

In a mixing bowl add the sugar, eggs, cider vinegar, vanilla and yogurt to the bowl and beat vigorously with a whisk until smooth. Sift in the flour, Xanthan and baking powder and beat again until the flour is incorporated. Fold in the cherries and chocolate chips gently.

Pour the mixture into a jug and pour evenly into the 12 muffin cases. There should be at least 1cm of paper case above the mixture to allow the muffins to rise without spilling over the top. If you have more mixture, then keep it back and bake anything extra when the first batch are done.

Bake the muffins for 25 minutes or until well risen and firm to light pressure – a skewer will come out clean. Eat while still warm or keep in an airtight box for a few days. If you would like to keep these longer then freeze in the paper case and warm a little in the oven after defrosting.