Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400f and line a 12-hole muffin tin with some paper cases. sift the flour, baking powder, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. add the beaten eggs, yogurt and then the butter and stir to combine. it doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough. fill the paper cases and bake for 20-25 mins until risen and golden brown. transfer to a rack to cool. they are especially delicious eaten slightly warm.

Target recipe: move shelf to middle of oven and turn oven on to 200 degrees c. lightly grease a 6 hole texas muffin pan. put flour and sugar in a strainer and use a wooden spoon to sift them through. break egg into small bowl and beat with a fork until one colour. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - dont overmix. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar. note: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.