Muffins with cherries

Name: Muffins with cherries
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 450 g Sweet cherries; 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Flour; 25 g Cornstarch; 1 knife tip Baking Powder; 3 TABLESPOONS redcurrant jelly; 3 (approx. 8 g) small white and pink meringue; 7-10 Tbsp Peppermint leaves; 60 (6 cm Ø) colorful paper forms

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

450 g Sweet cherries
3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
75 g Flour
25 g Cornstarch
1 knife tip Baking Powder
3 TABLESPOONS redcurrant jelly
3 (approx. 8 g) small white and pink meringue
7-10 Tbsp Peppermint leaves
60 (6 cm Ø) colorful paper forms

Directions

1
Wash and drain the cherries. Put 100 g aside. Remove the stalks and stones from the remaining cherries. Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff.
2
Add sugar and vanilla sugar and continue beating until a creamy mixture is obtained. Add egg yolk and lemon zest and stir in. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Add the stoned cherries to the dough. Place 3 paper cups into each other and fill in a heaped tablespoon of the sponge mixture. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 14 minutes. Leave to cool on a cake rack. Crumble the meringue. Heat the jelly while stirring and glaze the remaining cherries in it. Place on the muffins immediately.
3
Leave to cool on a cake rack. Crumble the meringue. Heat the jelly while stirring and glaze the remaining cherries in it. Place on the muffins immediately. Sprinkle with meringue crumbs. Decorate with mint leaves as desired. Makes about 20 pieces
4
Top: Olbernhauer glass