310g Self-raising flour
60g cocoa powder
1/2 tsp bicarbonate of soda
180g Castor Sugar
1-1/2 cup full fat milk
2 eggs
150g unsalted butter, melted and cooled
220g Pitted sweet cherries
50g Dark chocolate couverture
Method
- Preheat oven to 200 degrees C.
- Sift flour, cocoa powder and bicarbonate of soda into bowl. Add in sugar. Make a well in the centre.
- In a jug, wisk milk and egg together and pour into well. Add butter, then fold gently with a spatula, until just combined.
- Add in cherries and couverture. Mixture should be slightly lumpy.
- Fill the muffin moulds until 3/4 full.
- Bake for 20 minutes.
Can add more chocolate couverture, as well as cocoa powder. Cherries aren't very tasty. Believe muffins would be better without cherries.
Best muffin texture so far.
