BLACK FOREST MUFFINS
A quick, pretty and deliciously moist treat for afternoon tea... and so much easier than making an entire fancy "gateau"!
Provided by zetallgerman
Time 25m
Yield Makes Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
- Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
- Add eggs - one at a time - beating well after each addition.
- Fold through combined sifted flours, cocoa and baking powder.
- Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
- Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
- Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.
BLACK FOREST MUFFINS
I have been playing around with muffin recipes, as my daughter has egg and nut allergies, so if she is going to get muffins, they have to be homemade. We had just harvested cherries and have a lot around, so I decided to work on a recipe to use them in a muffin. These turned out very tender and moist! Don't let the zucchini keep you away from this recipe.. you won't even know it's there. DH ate 3 muffins before I told him, and he didn't believe me! This could easily be vegan if you replace the buttermilk with soymilk and a Tbs of lemon juice. We'll keep it our little secret that these are healthy!
Provided by GertieGirl
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine applesauce and baking powder in a small bowl. Set aside.
- Puree zucchini in food processor.
- Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
- Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- Add applesauce, oil and zucchini/cherry mixture.
- Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
- Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
- Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 140.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.3, Sodium 214.8, Carbohydrate 26.4, Fiber 3.2, Sugar 11.2, Protein 3.2
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