Baking with Holly is not something I do. Ever. I’m too much of a control freak and because baking is my day job, it’s not something I especially enjoy! I also can’t stand the mess that a 6 year old inevitably will make. Holly loves to bake though so I thought I should just bite my tongue, let her make a mess and bake. I can always clean up afterwards. right!? We decided to make some easy cherry and white chocolate muffins, and here’s how we did it.
We had some spare cherries left over from a work project that needed using up. Muffins seemed an easy and quick thing to make. Holly is VERY impatient so it needed to be something quick!
We used the Hummingbird Bakery recipe for blueberry muffins as a starting point but tweaked it to suit us. I used self raising flour instead of plain flour. We used yoghurt instead of buttermilk. Obviously we used cherries and white chocolate instead of blueberries.
You will need:
Muffin cases (I used ones from Purple Cupcakes)
Knife or cherry stone remover
360g self raising flour
350g caster sugar
pinch of salt
250ml 0% fat Greek yoghurt
1 tsp vanilla extract
70g unsalted butter, softened
100g white chocolate, in tiny pieces
Preheat your oven to 170 degrees C.
To begin with, I de-stoned the cherries and got Holly to cut them up. Her knife skills are pretty good so I was confident giving her a vegetable knife to do this while I watched her. She couldn’t cut up the chocolate though so I did that. We put these to one side.
Add the flour, sugar and salt into the mixing bowl of your stand mixer (or use a handheld electric whisk) and mix on a slow speed.
Chuck in the yoghurt, egg and vanilla extract and mix until a batter forms.
Add the cherries and white chocolate and fold in by hand until they’re evenly dispersed. As Holly was in charge of this step, I’m not sure ours were evenly dispersed!
Spoon the mixture into the muffin cases using the spoons. They’ll need filling about two thirds full. We got 15 muffins from this mix so the yield will depend on how generously you fill the cases.
Bake for approx 25-28 minutes until golden brown and the sponge bounces back when you touch it. Leave to cool in the muffin tin for approx 5 minutes then turn out onto a wire cooling rack and allow to cool properly before enjoying with a nice cup of tea.
Maybe try these with blueberries, or other fruits? If you make them, let me know how they turn out! x
PS – I’m still a control freak x
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