Kriecherl Muffins

Remove the pits from the fruit with a knife or cherry pitter and cut into small pieces.

For the muffin batter, beat the sugar with the egg until fluffy. Stir in the oil and yogurt and continue beating. Sift flour and baking powder and mix carefully into the batter. Finally, fold in the Kriecherl pieces.

Place paper cups in a muffin tray, fill halfway with the batter and sprinkle with almonds.

Bake in the preheated oven at 160 °C (convection oven) for about 20 minutes.

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