Cherry & Chocolate Muffins

It’s cherry season here in Kent and little roadside stalls are popping up everywhere for you to buy these tart ruby-red gems.  As a child the first experience I had of cherries were the awful glace ones that you found on Mr Kiplings bakewell tarts.  From then on I always called them ‘glass’ cherries and made up my mind I didn’t like them.  Many years down the line and fresh cherries are now a very enjoyable treat, especially when paired with my favourite dark chocolate in this recipe!

You might also like this cherry & herb pearl barley salad or this frozen cherry & banana smoothie.

Cherry & Chocolate Muffins
Yields 12
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 250g fresh cherries, stones removed & halved
  2. 100g butter, softened
  3. 200g caster sugar
  4. 2 large eggs
  5. 1 1/2 tsp vanilla extract
  6. 260g self raising flour
  7. 120ml milk
  8. 80g dark chocolate, roughly chopped
Instructions
  1. Pre heat the oven to 175 C (350 F)
  2. Cream together the butter and sugar until light and fluffy.
  3. Whisk in the eggs and vanilla extract.
  4. Add half the flour and half the milk, mix then add the remaining flour and milk and mix again. Take care not to over-mix or your muffins will become heavy.
  5. Carefully stir in the cherries and chocolate.
  6. Spoon into muffin cases and bake in the centre of the oven for 25-30 minutes or until golden on top and a sharp knife inserted into the centre comes out clean.
  7. Leave in the tin for 5 minutes then transfer to a wire rack.
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