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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A lovely, light but rich muffin. Don't ice them, just dust them with icing sugar and cocoa... Too easy!! Ingredients:
125g butter, at room temp |
3/4 cup brown sugar |
2 eggs |
1 1/4 cups self raising flour |
1/4 cup dutch cocoa (or other good quality) |
1/2 tsp bicarb soda |
3/4 cup milk |
100g dark chocolate, roughly chopped |
415g can of cherries in syrup, drained |
1 tbsp cocoa extra |
1 tbs icing sugar |
Directions:
1. Preheat oven to 180degC. Line a 12 hole medium muffin pan with papaer cases.
2. Using an electric beater, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
3. Sift flour, cocoa and bicarb soda over mixture. Add milk, and using a large metal spoon, gently stir until well combined.
4. Add chocolate and cherries and fold through cake mixture.
5. Divide mixture between cases until 3/4 full. Bake for 20-25 mins or until cooked through when tested with a skewer.
6. Cool on wire rack and dust with the combined cocoa and icing sugar...
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