RECIPE: CHOCOLATE CHERRY MUFFINS

with juiciness

The cherry harvest is over, but where to put the preserved sweet cherries? How about juicy chocolate cherry muffins?

The recipe is especially good for preserved cherries, because the juice gives the muffins a certain "juiciness". And this is how it works: 

INGREDIENTS:

(for approx. 12 muffins)

350 g sweet cherries (from the preserving jar, drained weight), e.g. Kamala[R]

100 g dark chocolate

200 g flour

110 g sugar

75 g butter

2 eggs

2 tbsp. milk

2 tsp baking powder

1 pinch salt

2 tbsp. cocoa powder

powdered sugar

12 muffin tins

for the shot/alcoholic version: 2 cl cherry brandy

PREPARATION:

Preheat the oven to 160 degrees convection. Place the muffin cups on a baking tray. Then soften the butter and mix with the sugar, then gradually stir in the eggs.

Add the flour, milk, baking powder, a pinch of salt and cocoa powder to the mixture and mix well. Turn the cherries out of the preserving jar into a sieve and let them drain, very important: collect the juice separately. Add 2 tablespoons of the cherry juice to the batter and stir to combine. If necessary, also add 2 cl of cherry brandy as a shot. Finely chop the dark chocolate and fold into the batter together with the cherries. 

Distribute the mixture evenly in the muffin cups. Make sure that not too much batter ends up in the muffin cups, so that the batter does not run out of the muffin cups during baking. Put the tray in the oven and bake for about 25 minutes. Then remove the tray from the oven and let the muffins cool down. Once they are cool, sprinkle the powdered sugar with a sieve and enjoy.

OUR TIP:

Sweet cherry Kamala[R] is particularly suitable for the recipe, as the cherries are very juicy and firm and give the muffin recipe that certain "juiciness".