Cherry and chocolate muffins

Name: Cherry and chocolate muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Sweet cherries; 150 g Dark chocolate; 130 g soft butter; 120 g Sugar; 1 pinch Salt; 70 g crushed almonds; 3 Eggs (size M); 120 g Flour; 1 coated Tsp Baking Powder; 100 g white couverture; 24 Paper sleeves

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Sweet cherries
150 g Dark chocolate
130 g soft butter
120 g Sugar
1 pinch Salt
70 g crushed almonds
3 Eggs (size M)
120 g Flour
1 coated Tsp Baking Powder
100 g white couverture
24 Paper sleeves

Directions

1
Wash the cherries and put 12 cherries aside for decoration. Stone, stone and halve the remaining cherries. Finely chop the chocolate and melt half of it over a warm water bath. Cream butter, sugar and salt with the whisk of the hand mixer. Add melted chocolate and almonds to the butter-sugar mixture and stir until creamy. Stir in the eggs one by one.
2
Mix flour, baking powder, remaining chopped chocolate and cherries and fold into the dough with an egg whisk. Place 2 paper sleeves in each of the recesses of a muffin tray (12 recesses) and spread the dough in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let cool on a cake rack. Finely chop white couverture and melt over a warm water bath. Decorate muffins with a blob of white couverture and a cherry