I never have great success with muffins. For whatever reason the cases just seem to flop and bulge and I never seem to end up with nice neat muffins. Yesterday was no different. I just can't make them work - am I doing something terribly wrong? Do let me know! On the upside, they tasted lovely.
I just fancied doing some baking so looked through my bookmarked recipes and found this one for chocolate and cherry muffins. I didn't really want to do anything too fiddly so these were perfect. The hardest part was breaking up the chocolate - harder than it sounds and I had sore hands afterwards! I was a little bit concerned over the use of yoghurt, it's not an ingredient I have used very often in baking but needn't have worried, they were fine.
If you make these I highly recommend that you eat one very soon after they have come out of the oven, watch out for melted chocolate though - that stuff burns! They are so beautiful warm, fresh out of the oven but they are still good the next day (she says whilst dropping muffin crumbs in her keyboard).
Chocolate and Cherry Muffins
Ingredients
250g self raising flour
1 tsp bicarbonate of soda
140g dried sour cherries
100g bar white chocolate, cut into chunks
100g bar dark chocolate, cut into chunks
100g golden caster sugar
2 eggs, beaten
150ml pot natural yoghurt
100g butter, melted
Method
Heat oven to 200C/gas 6 and line a 12-hole muffin tin with some paper cases.
Sift the flour, 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.
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.
Everybody seemed to enjoy these and I shall definitely make them again!
love & kisses
Mrs M x
I just fancied doing some baking so looked through my bookmarked recipes and found this one for chocolate and cherry muffins. I didn't really want to do anything too fiddly so these were perfect. The hardest part was breaking up the chocolate - harder than it sounds and I had sore hands afterwards! I was a little bit concerned over the use of yoghurt, it's not an ingredient I have used very often in baking but needn't have worried, they were fine.
If you make these I highly recommend that you eat one very soon after they have come out of the oven, watch out for melted chocolate though - that stuff burns! They are so beautiful warm, fresh out of the oven but they are still good the next day (she says whilst dropping muffin crumbs in her keyboard).
Chocolate and Cherry Muffins
Ingredients
250g self raising flour
1 tsp bicarbonate of soda
140g dried sour cherries
100g bar white chocolate, cut into chunks
100g bar dark chocolate, cut into chunks
100g golden caster sugar
2 eggs, beaten
150ml pot natural yoghurt
100g butter, melted
Method
Heat oven to 200C/gas 6 and line a 12-hole muffin tin with some paper cases.
Sift the flour, 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.
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.
Everybody seemed to enjoy these and I shall definitely make them again!
love & kisses
These sounds lovely!
ReplyDeleteHi Mrs.M,
ReplyDeleteI work at Worldfoods and while reading your blog for making Pad Thai, i stumbled upon this recipe! I immediately baked a batch and shared them with my colleagues at the office. My feedback is that the muffins tasted a tad too sweet! Also the top cracks alot (like a crater). I wonder if its because of too much sugar? However they tasted great!!