Cherry chocolate muffins p.246/247

After this weekend's mass tasting of the bacon & cheese croissants I had to make a quick 'Simon & Garfunkel's' ... Keep the Customer Satisfied ... batch of cherry chocolate muffins.

Will tell you all about it a little later  .. Happy Sunny Monday !

Finally - hi !

In the pic. you can see the unsalted buter being beaten with the caster sugar.  Do this until it is light and fluffy.

 

 

 

 

 As it is beating, chop up the plain chocolate. I used a combination of Green's 70% cocoa solids and some Bournville.  Paul Hollywood advocates Bourneville.

 

Add the eggs one at a time.
Weigh and then sieve the flour, baking powder and salt over the mixture and fold in lightly, with the milk, until only just combined.
Do not overwork it.

 

 

 

 

 Add the chopped pieces of chocolate to the mix - fold in

 

 

 

Drain the morello cherries and add two thirds of them to the mix.

 

 

 

Combine and when just combined fill the muffin cases - you can make your own muffin cases with unbleached parchment  and scrunching squares of it into muffin tins.

I used ready made ones but have made my own in the past.

 

With the remaining morello cherries push them into the top of each filled muffin case so that they are just on the surface.

 

Bake at 200 drgrees/gas mark 5 for 15-20 min utes until they are golden brown and are firm and spring back when gently pressed.

 



Mmmmm ... breath in the freshly baked, sweet and so wholesome goodness --- you could use wholemeal flour to add some extra wholesome goodness.

Cool on rack though ... barely out of the oven hadf try one while hot ... need I say any more.
Buy it !

Next one will be puff pastry for the Portuguese egg custard tarts p.286/287.