- 250g unsalted butter, softened
- 185g caster sugar
- 4 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g plain flour
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- a splash of milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g dark chocolate, chopped into small pieces
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 425g can pitted Morello cherry, drained
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
In a mixer using the blade attachment, cream together the butter and sugar. Add the eggs, one at a time, and mix for 4 mins. Add the flour, baking powder and milk, and mix for a further 4 mins on slow, then mix in the chocolate.
Heat oven to 200C/180C fan/gas 6. Cut 16 squares of baking parchment big enough to act as cases for the holes of your muffin tins. Using a piping bag or a spoon, fill the muffin cases with the mixture. When all the cases are filled, share the cherries equally between the muffins, pushing them into the mixture as you go. Bake for 25 mins, then serve warm or cold.