Tipsy Cherry Muffins

Wash the cherries, pit them and cut into pieces. Mix with cherry liqueur and let sit for about 20 minutes.

Preheat the oven to 150 °C (fan).

Line a muffin tin with paper cases or lightly grease the cups.

Mix the flour and baking powder in a bowl. Add the marinated cherries and briefly combine.

Beat the egg and sugar in a second bowl until foamy. Stir in the oil and natural yogurt.

Add the flour-cherry mixture to the yogurt mixture and fold in briefly until just combined.

Fill the batter into the cases and bake for 20–25 minutes, until the muffins are golden.

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

Decorate as desired, e.g. with powdered sugar, a glaze or a dollop of yogurt.