Cherries are one of those seasonal pleasures that only last for a short period of time. A beautiful red and juicy delicacy. I find them so hard to resist! I could have tons, as whenever I start to eat them, I can’t stop. Sometimes, I find myself dreaming of having a big cherry tree in my garden that would literally be covered in cherries, and all the things I could do with them… Waiting for that day, I got some at the grocery store and cooked cherry clafoutis, this salad and these delightful muffins. Cherries and chocolate, yum! Maybe this combo would remind you of Black Forest cake.
My Gran had recently bought me a cherry stoner, and I couldn’t wait to try it. I was pleased as it worked pretty well. In no time the little cakes were gone – not only Luke and I tucking in them, but also my friends.
I liked the idea of adding yogurt in the mixture – it made them really moist. If you’d like something a bit drier, I would suggest that you reduce the quantity of yogurt in the preparation. I hope you have a good weekend! I’m off surfing and making the most of the long summer days :)
Sticky Choccy Cherry Muffins – Makes 12
• 200g dark chocolate, cut into squares
• 150g butter
• 2 eggs
• 160g sugar
• 160g self-raising flour
• 250g natural yogurt
• 300g cherries, pitted
1. Preheat the oven to 210°C. Melt the chocolate with the butter in a bowl over a pan of simmering water. Mix well.
2. Put the yogurt in a large bowl, add the chocolate and butter, the eggs, the sugar and flour, while mixing. Add half the cherries. Do not over mix.
3. Fill up muffin paper cases placed in a muffin dish. Finish by adding a few cherries on top of each muffin. Pop in the oven. After 5 min, lower the oven temperature to 190°C and cook for another 20min.
4. Leave to cool down before serving.
Muffins Collants Chocolat Cerises – pour 12 muffins
• 200g de chocolat noir, coupé en morceaux
• 150g de beurre
• 2 œufs
• 160g de sucre
• 160g de farine à poudre levante incorporée
• 250g de yaourt nature
• 300g de cerises dénoyautées
1. Préchauffer le four à 210°C. Faire fondre le chocolat et le beurre au bain-marie. Lisser.
2. Mettre le yaourt dans un grand bol, ajouter le chocolat et le beurre, les œufs, le sucre et la farine tout en mélangeant. Ajouter la moitié des cerises. Ne pas trop travailler la pâte.
3. Remplir des caissettes en papier placées dans des moules à muffins. Ajouter quelques cerises sur le dessus de chaque muffin. Mettre au four. Au bout de 5min, baisser la température à 190°C et poursuivre la cuisson pendant 20min.
4. Laisser refroidir avant de servir.