Cherry choc muffins
- Paul Hollywood
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Makes 16
Easy
Prep: 25 mins
Cook: 25 mins
A star rating of 4.5 out of 5.9 ratingsRate
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Expert baker Paul Hollywood takes this classic flavour combination and creates cute individual cakes
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
250g unsalted butter
softened
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185g caster sugar
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4 medium eggs
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250g plain flour
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1 ½ tsp baking powder
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a splash of milk
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200g dark chocolate
chopped into small pieces
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425g can pitted Morello cherry
drained
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Nutrition: per muffin
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kcal354
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fat18g
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saturates11g
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carbs47g
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sugars35g
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fibre2g
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protein4g
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salt0.17g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, December 2011
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A star rating of 4.5 out of 5.9 ratings
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