Whenever I have a cup of coffee in a cafe, I always check out the muffins. Any flavor will do as long as they’re fresh. If I manage to time it when they’re still warm from the oven so much the better. I think muffins are good because they’re reasonably healthy and don’t have as much fat as cream cakes. That’s my reasoning anyway. I also enjoy baking muffins because they’re quick and easy.
When I want to bake a batch I always turn to Alison Holst’s Marvellous Muffin cookbook, which contains recipes for both savory and sweet muffins. The following recipe is an adaptation of her Double Chocolate Muffin recipe. I call them Black Forest Muffins.
1 ¾ cups flour
1 teaspoon baking soda
1 cup sugar
¼ cup cocoa
¼ – ½ cup chocolate chips
¼ cup dried cherries
Place dried cherries in a bowl and add a little boiling water to cover – a few tablespoons. We want to reconstitute the cherries a little. Place other dry ingredients plus chocolate chips in a large bowl. Add the cherries plus the liquid.
100 grams of butter (about 8/10 of a stick)
1 cup plain unsweetened yoghurt
½ cup milk
½ teaspoon vanilla
Melt the butter. Beat the egg and combine with the milk, yoghurt and vanilla. Combine with the dry ingredients, folding together until mixed. Do not overmix.
Spoon into 12 well-greased medium-size muffin pans or use paper muffin cups. Bake in a hot oven at 200C (400F) for 10 – 12 minutes until centers spring back when pressed lightly.
Enjoy with good company and a cup of tea or coffee.