Cherry Muffin

Preheat the oven to 160 °C fan (conventional oven: 180 °C top/bottom heat).

Grease the indentations of the muffin tin or place paper liners inside.

Wash the sweet cherries, pit them and pat them dry if necessary.

Sift the flour into a bowl and mix it with the baking powder and baking soda.

Toss the cherries with the flour mixture so they are coated all over.

Crack the egg into a large bowl, beat it briefly and then stir in the sugar, oil and natural yogurt until smooth.

Add the flour-cherry mixture to the yogurt mixture and fold in briefly until no dry flour is visible.

Divide the batter among the muffin cups, filling them about two-thirds full.

Bake the muffins for about 20–25 minutes until they are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and let them cool completely on a wire rack.

Dust the cooled cherry muffins with powdered sugar before serving.