Cream margarine, sugar and vanilla sugar. Add egg and yogurt and whisk briefly.
Mix flour, baking powder and baking soda, sift in and stir just until the dry ingredients are moist.
Coarsely chop the chocolate, drain the morello cherries and collect the juice. Fold chocolate and cherries into mixture and add sweetener to taste.
Pour the batter into a muffin tin lined with paper cups and bake in a preheated oven on the middle shelf at 180 degrees (gas mark 3) for approx. 30 minutes.
Mix cherry juice with powdered sugar and decorate the cooled muffins with it.
Preparation time: approx.
25 min.
Baking time: 30 min.
Makes 12 muffins
