Chocolate & Cherry and White Chocolate & Raspberry Muffins

So whenever I have sort of promised people I’d bake something and don’t actually really feel like baking something (happens more often that you’d think) I tend to make some muffins. Muffins are dead easy to make, give relatively little washing up to do and are done rather quickly. And these muffins are by far my favourite. I came up this recipe myself and, though the flavour combinations are far from revolutionary, they are abso-fucking-lutely delicious.

Can’t say they are very healthy, so they probably will contribute to the expansion of your muffin top.

Both the recipes are for 6 muffins. This is mainly because I hardly ever have a reason to bake 12 muffins. And you can buy tins for 6 muffins pretty much everywhere nowadays (although I just cut a silicon ‘tin’ for 12 in 2). I know the list of ingredients is quite long, but it’s all stuff that keeps.

Chocolate and Cherry Muffins

Ingredients
– 125g plain flour
– 50g caster sugar
– 20g cocoa powder
– 1/2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– pinch of salt
– 50g butter
– 60ml milk
– 1 egg
– 100g cherry jam
– 85g cherries (I used frozen)
– 50g dark chocolate

Step 1. Put the flour, sugar, cocoa powder, baking powder, bicarb and salt in a bowl, and give a good stir.

Step 2. Melt the butter and mix with the milk. Beat in the egg and stir in the jam.

Step 3. Roughly chop the chocolate.
Step 4. Pour the wet ingredients into the dry ingredients and stir till it’s all combined.

Step 5. Add the cherries and chocolate to the batter. Make sure it’s well combined.

Step 6. Divide the batter over the 6 muffin cases. Don’t wait too long with this, because the rising agents will start working quite quickly.

Step 7. Bake at about 190°C (175°C for fan ovens) for about 20-25 minutes. Baking time will slightly depend on whether you used frozen cherries or not.

The recipe for the white chocolate and raspberry ones is quite similar.

White Chocolate and Raspberry Muffins

Ingredients
– 145g plain flour
– 50g caster sugar
– 1/2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– pinch of salt
– 50g butter
– 60ml milk
– 1 egg
– 100g raspberry jam
– 65g raspberries (I used frozen)
– 65g white chocolate (crunchy white chocolate is quite nice as well)

Step 1. Put the flour, sugar, baking powder, bicarb and salt in a bowl, and give a good stir.

Step 2. Melt the butter and mix with the milk. Beat in the egg and stir in the jam.
Step 3. Roughly chop the chocolate.
Step 4. Pour the wet ingredients into the dry ingredients and stir till it’s all combined.

Step 5. Add the raspberries and chocolate to the batter. Make sure it’s well combined.

Step 6. Divide the batter over the 6 muffin cases. Don’t wait too long with this, because the rising agents will start working quite quickly.

Step 7. Bake at about 190°C (175°C for fan ovens) for about 20-25 minutes. Baking time will slightly depend on whether you used frozen raspberries or not.

Enjoy!

En nu nog even het recept voor mijn Nederlandse vrinden.

Ingrediënten
– 125/145g bloem (125 voor kersen, 145 voor frambozen)
– 50g basterdsuiker
– 20g cacao (niet voor frambozenmuffins)
– 1/2 tl bakpoeder
– 1/2 tl bicarbonaat van soda (wordt ook wel zuiveringszout genoemd)
– snufje zout
– 50g boter
– 60ml melk
– 1 ei
– 100 gram kersen- of frambozenjam
– 85g kersen of 65g frambozen (Ik gebruik altijd die uit de diepvries. Lang leve de AH!)
– 50g pure chocola of 65g witte chocola

Stap 1. Meng de bloem, suiker,(cacao,) bakpoeder, bicarb en zout in een kom.
Stap 2. Smelt de boter en roer dan de melk erdoor. Klop het ei in dit mengsel en roer de jam erdoor.
Stap 3-5. Giet de natte ingredienten bij de droge en roer tot alles gemengd is. Voeg dan de grof gehakte chocola en kersen of frambozen erdoor.
Stap 6. Verdeel het beslag over 6 muffinvormpjes. Wel beetje snel doen, de rijsmiddelen werken vrij rap.
Stap 7. Bak op 190°C (175° voor ventilatorovens) voor 20-25 minuten. Baktijd hangt beetje af van of je bevroren fuit gebruikt.

Veel plezier!

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