Recipe For Cherry Choc Muffins Recipe
I made these cherry choc muffins three times. First with chunks of dark chocolate and frozen cherries. Then with mini M&m’s and frozen cherries. And finally with Smarties and dried cherries.
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I cancelled a multi room booking I had made for a racing weekend because I was asked to pay a deposit I was not expecting to pay. This meant I had to start the search over again and this time I broadened the area description. The results came back with a bed and breakfast closer to the circuit. It also had a BBQ facility we could use. So all in all, the request for a deposit turned out to work in our favour. The booking was done in my name, with a twin room for the mechanics. And a room for Dave and I and one for the other driver. Three weeks before we were due to race the exhaust broke on the car. We knew it could not be repaired in time but the option was there to hire a drive for the race meeting.
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While the drivers were deciding what to do I received a phone call from the receptionist. She needed to know there and then whether the one room was actually needed for our booking. She had an enquiry for that specific room and called to ask us to please cancel it if we were not coming. At that stage we still had not made up our minds and so I cancelled the entire booking. If we were going to make use of a car already in Johannesburg our needs would be different. And we could always stay with my parents and friends. What amazed me was that after cancelling 3 rooms no-one called to ask why. They only wanted us to cancel the one room so surely they would have been surprised to lose the entire booking?
Click on the links for conversions and notes. Cherry Choc Muffins Save Print Make use of M7M's, Smarties, Astros or plain choc chips All Rights Reserved: an original recipe from Lavender and Lime Ingredients 200g softened butter 150g fructose 4 eggs 200g bread flour 7.5mls baking powder Pinch of salt 150g chocolate pieces 275g dried cherries Method Preheat the oven to 200° Celsius Place the butter and fructose into a bowl of a stand mixer and beat until pale and fluffy Add the eggs, one at a time and beat until incorporated Sieve the flour, baking powder and salt into a mixing bowl Add the cherries and chocolate and mix to coat with the flour Add to the batter and gently fold in to distribute the cherries and chocolate evenly Using an ice cream scoop, portion out the batter into 12 muffin cases * Place into the oven and bake for 25 minutes Remove and leave to cool in the pan for 5 minutes Place on a wire rack to cool completely Eat the same day My Notes * I prefer the silicone ones as they don't let the butter leak like I found with the paper ones 3.5.3251
Inspiration published on Lavender and Lime July 30:
2015 – Tarragon Oil
2014 – A Weekend In The Winelands
2013 – Avocado Gnocchi
2012 – Awards
2011 – Regional and Seasonal Challenge
2010 – Baba Ghannouj / Baba Ghannoush
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