Here is simple recipe for some early summer muffins that mix the sweet and tart flavor of cherries and the rich flavor of chocolate:
1.5 cups pitted cherries, cut in half
30 grams dark chocolate, chopped
5 ml vanilla
80 ml oil
80 ml milk
1 egg, beaten
190 grams flour
3 grams salt
9 grams baking powder
150 grams sugar
Sugar for sprinkling
Cooking spray for muffin tin/cups
- Pre-heat your oven to 400F/200C. Spray cooking spray on your muffin pan and your muffin cups. Be sure not to miss the space between the muffin slots. This way if your muffins spill over they won’t stick to the pan.
- Mix the flour, salt, baking powder and sugar together in a medium bowl. Add the egg, oil and milk. Mix well. Fold in the chocolate and cherries.
- Using a large spoon, scoop your dough into your tray/cups. They should be about ¾ full if you want “serving size” muffins and to the rim if you want jumbo muffins. Sprinkling with granulated sugar.
- Bake for 20 minutes or until your muffins are a lightly browned and a wooden tooth pick comes out clean when inserted into the middle of your biggest muffin.
- Remove your muffins from the oven and allow them to cool. They are good warm and room temperature.
- This dough is very thick. Don’t be alarmed. The juice from the cherries keeps the muffins moist.
- These muffins are not particularly sweet. If you like a sweeter muffin, use milk chocolate and/or increase the sugar by 25 grams.
- You can use the base dough for other types of muffins. Blueberry is quite tasty.
- If there are empty slots in your muffin tray, fill them with about ½ inch cm of water to ensure even heat distribution.