These little muffins are delicately fruity, with lemon and orange flavours and a crunchy top made from flaked almonds and sugar. Each bite contains a burst of whole cherry which is just wonderfull, if you’re a fan of cherries like I am.
2¼ cups self raising flour
½ teaspoon salt
½ cup olive oil
½ cup milk
¼ cup sour cream
1 lemon, zested & juiced
1 orange, zested & juiced
½ cup caster sugar
300g frozen cherries
¼ cup flaked almonds
¼ cup caster sugar
Preheat oven to 180C. Line a 12 hole 1/3 cup muffin pan with paper cases.
Sift flour and salt into a large mixing bowl.
In a separate bowl, whisk together eggs, oil, milk, sour cream, zests, juices and sugar.
Tip cherries into flour and toss gently to coat.
Pour the egg mixture into the flour and cherry mixture and stir until combined.
Fill paper cases about 3/4 full of cake batter. Combine almonds and extra sugar in a small bowl, then spoon a little over each muffin.
Bake muffins for 20-25 minutes, until golden and tops spring back when gently pressed. Allow to cool in pan for 1 minute, then turn out onto a wire rack to cool completely.
This recipe is lifted straight from the December issue Good Food magazine
, of which I have a subscription. It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut. Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?
Chocolate Cherry Slice
200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained
Preheat oven to 180C. Line a 30x20cm slice pan.
Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.
Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.
Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.
Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.