Crumb cherry muffins with peanuts

Name: Crumb cherry muffins with peanuts
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 glass (370 ml) Morello cherries; 1 TABLESPOON + 150 g sugar; 1 TABLESPOON Vanilla custard powder; 7-10 Tbsp some + 100 g vegan margarine (e.g. Alsan); 100 g Dark chocolate; 275 g Flour; 2 TABLESPOONS Baking cocoa; 100 g Peanut cream; 60 g roasted and salted peanuts; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 glass (370 ml) Morello cherries
1 TABLESPOON + 150 g sugar
1 TABLESPOON Vanilla custard powder
7-10 Tbsp some + 100 g vegan margarine (e.g. Alsan)
100 g Dark chocolate
275 g Flour
2 TABLESPOONS Baking cocoa
100 g Peanut cream
60 g roasted and salted peanuts
baking paper

Directions

1
For the filling, pour the cherries into a sieve and collect the juice. Measure out 100 ml of juice and bring to the boil with 1 tbsp. sugar, except for 2 tbsp. Mix the rest of the juice with the pudding powder until smooth. Stir into the boiling juice and simmer for 1 minute.
2
Add the cherries and allow to cool.
3
Grease a muffin baking tray (twelve troughs) and line with baking paper (see tip). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop chocolate for the dough.
4
Approx. 2⁄3 Knead the chocolate with flour, 150 g sugar, cocoa, peanut cream and 100 g margarine into crumbles. Spread about half of the crumbles in the baking paper troughs, press lightly, making a depression in each.
5
Pour in cherry compote. Coarsely chop the peanuts. Knead coarsely with the rest of the crumbles. Spread on the cherry filling.
6
Bake in a hot oven for about 30 minutes. Remove and immediately sprinkle with the rest of the chocolate. Leave to cool and remove from the trays.