You know, muffins are very forgiving. I say that because I did not follow a recipe and just estimated my way through and yet these batch of muffins turned out all right.
I had a packet of dried cherries and loads of chocolate chips in the fridge. It looked like an ideal situation for a few batches of cookies, but no, I wanted muffins.
And I did not want a batch of 12 muffins because that is too many so I decided to bake only 6. Most recipes are for 12 muffins so I decided to just wing it on the measurements.
Of course I have had prior experience in muffin baking, so my estimates are not too far out. What I love about muffins is that they are a breeze to put together. One bowl for the dry ingredients and another for the wet. No fussy steps or anything fancy.
When the muffins came out of the oven, I was very pleased that they turned out well and tasted quite decent. Though I will say that dried cherries are more suited for cookies. But still, that did not prevent me from enjoying these muffins.
Chocolate Cherry Muffins
Recipe source : Phong Hong
Makes 6 regular sized muffins
Dry ingredients :
- 150g self-raising flour
- 1/2 tbsp cocoa powder, sifted
- 1/2 cup caster sugar
- 1/4 cup desiccated coconut
- 1/2 cup choc chips, tossed with some flour
- 1/2 cup dried cherries, tossed with some flour
Wet ingredients :
- 1/2 cup buttermilk
- 55g butter, melted
- 1/2 tsp vanilla extract
- 1 egg
1. Preheat oven at 160C and line a 6 hole muffin pan.
2. In a mixing bowl combine all the dry ingredients together and whisk to combine.
3. In another mixing bowl, combine all ingredients ad whick to combine.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients.
5. Using a spatula, fold the dry and wet ingredients together until just combined.
6. Using an ice cream scoop, fill each muffin liner with batter.
7. Bake for about 25 minutes or until toothpick inserted into the center of a muffin comes out clean.