White Chocolate Cherry Muffins
Makes a small batch of around 9 standard muffins, 6 large muffins or 15 mini muffins (if you use mini cases not a silly ice cube mould)
Ingredients
- 135 g plain flour
- 1 tsp baking powder
- 85 g caster sugar (superfine baking sugar)
- 125 ml buttermilk or sour cream
- 40 ml groundnut oil or vegetable oil
- 75 g dried cherries
- 60 g white chocolate coarsely chopped
Instructions
- Preheat oven to 180c (350f) (gas mark 4). Sift your flour, baking powder and sugar together in a bowl. Stir to mix.
- Break the eggs into a mixing jug with the buttermilk and oil. Whisk until smooth. Stir into the dry ingredients until just combined.
- Add the chopped chocolate and stir once or twice but no more.
- Spoon mixture into cases. Press dried cherries into the batter dispersing evenly to submerge under the surface slightly.
- Bake for 12-18 minutes depending on size: less for small muffins, more for large ones. They are ready when a cocktail stick comes out dry.
Notes
The dried sour cherries were bought on my recent trip to Montenegro. You could substitute with dried cranberries.