This recipe came about while trying to find a way to use up the last of the cherries (about 100 g) that were a bit past their prime. I looked around and found some recipes but adjusted a few to work with the amount of cherries I had available. These muffins turned out to be so delicious! They didn’t last as long as I was hoping they would; they were just too darn good. Here’s what I did:
- 1 3/4 cup Self Rising Flour
- 1/4 cup Cocoa
- 1 tsp Baking Powder
- 1 cup Sugar
- 100 grams Chocolate Bar, chopped (I used two 50 g dark chocolate truffle bars)
- 1 1/2 cups Berries (I used mostly cherries and the rest raspberries)
- 2 Eggs
- 1/2 cup Safflower Oil
- 2/3 cup Milk (I used So Delicious Coconut Milk)
- Preheat oven to 350’F and grease muffin tin. This recipe will make twelve muffins.
- In a large bowl, whisk flour, cocoa, baking powder and sugar together.
- Stir in chopped chocolate bar and berries into the flour mixture.
- In a small bowl, whisk eggs. Add and whisk in oil and milk.
- Add wet to dry and stir until just combined. It’s better to slightly undermix than overmix.
- Bake for 20-25 minutes or a toothpick comes out mostly clean. Allow the muffins to cool for a few minutes before removing from the muffin tin.
I will use huckleberry and thimble berries for this recipe.
Surely you folks have meg-huge-plump huckleberry this year too. No?
Yum yum and thank you . . . again for a great recipe.
I hope it survives my tampering!
Looks like a wonderful recipe!!1
Can’t wait to hear how they turn out, Mickey! I bet it will be a success. I can’t wait for huckleberries here.