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 34.
CHOCOLATE AND CHERRY MUFFINS
Muffins are popular all year round and not just for after
school.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
• 3 cups self-raising wholemeal flour
• 2 tablespoons cocoa
• 100g butter at room temperature
• 1 1/2 cups dark brown sugar
• 1/2 cup chocolate dots
• 425g can John West Stoneless
Black Cherries, drained and chopped
• 1 3/4 cups low fat buttermilk
• Icing sugar for dusting
Here’s how to
do it:
| 1. |
Sift
wholemeal flour and cocoa into a medium bowl. Cut
butter into small pieces; add to wholemeal flour and
rub with fingertips until resembles fine breadcrumbs. |
| 2. |
Add
brown sugar and chocolate dots. |
| 3. |
Gradually
stir in milk and mix until all ingredients are combined,
gently stir through John West
Stoneless Black Cherries. |
| 4. |
Spoon
mixture into a greased 12 x 1/2 cup medium muffin
pan and bake in a preheated oven at 190:C for 20–25
minutes. |
| 5. |
Dust
with sifted icing sugar. |
Setting Up Time:
10 minutes
Cooking Time:
20 minutes
HOT TIP: Full cream or low
fat milk may be used instead of buttermilk and reduce
quantity to 1 1/4 cups.
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