Buttermilk-cherry muffins

Name: Buttermilk-cherry muffins
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 125 g Dark chocolate; 250 g Flour; 1 package Baking Powder; 125 g Sugar; 1 Egg (Gr. M); 1⁄4 l Buttermilk; 80 ml neutral oil (e.g. rape seed oil); 12 (approx. 5 cm Ø) Paper baking cups; 1 small freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
125 g Dark chocolate
250 g Flour
1 package Baking Powder
125 g Sugar
1 Egg (Gr. M)
1⁄4 l Buttermilk
80 ml neutral oil (e.g. rape seed oil)
12 (approx. 5 cm Ø) Paper baking cups
1 small freezer bag

Directions

1
Line the recesses of a muffin tray (for 12 pieces) with paper baking cups. Drain the cherries. Chop chocolate. Mix flour, baking powder and sugar in a bowl. Whisk egg, buttermilk and oil.
2
Add flour mixture and mix everything briefly. Add cherries and 75 g chopped chocolate to the dough.
3
Spread the dough into the hollows. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes. Cool down.
4
Melt the rest of the chocolate in a hot water bath. Pour into a freezer bag, cut off a small corner at the bottom and decorate the muffins with it in thin strips. Let the chocolate dry.