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Today is “National Cherry Day” so in honour of this I am going to share my recipe for my Cherry & White Chocolate Muffins. I made these muffins yesterday and I had one for my elevenses. They are just as nice today as they were yesterday. As I said in my last blog post, I changed the way I baked the muffins – no muffin cases were used. The resultant muffins were not greasy, didn’t stick to the paper like they used to do plus they were really tasty. Today, when I tried one the texture was just as moist and spongy as it should be when fresh. It is amazing that one simple change like this can actually improve the muffin to the point that they are just as edible the day after they are baked. There is nothing to stop you from placing the baked muffins into the muffin cases after they are baked if you want to sell them at a stall or present them in a certain way. All I have done with these muffins is store them in an airtight container.
Remember not to overmix the batter. It doesn't matter if there are still lumps of soft spread when you bake it.
- 9oz self raising flour
- 1tsp baking powder
- 2oz soft spread
- 3oz caster sugar
- 2oz white chocolate chips
- 2oz fresh cherries (halved and stoned)
- 2 eggs
- 1tsp vanilla essence
- 250ml milk
- 1oz soft spread
- 1oz flour
- 2oz porridge oats
- 1oz caster sugar
- Preheat the oven to gas 6.
- Prepare two 6 holed muffin trays.(no need to grease them)
- In a mixing bowl, weigh out the flour, sugar, soft spread, baking powder, vanilla essence, milk and eggs.
- Mix together roughly with a wooden spoon. (Do not overmix)
- Add the chocolate chips and cherries.
- Mix again before transferring to the tins.
- Rub together the ingredients to resemble a crumble mix.
- Sprinkle over the muffins.
- Bake for 30 minutes till well risen and golden brown.
- Allow to cool before removing from the tins.
Nutritionally, this muffin recipe contains:- Calories 186.0, Total Fat 8.5 g, Saturated Fat 1.5 g, Polyunsaturated Fat 3.9 g, Monounsaturated Fat 2.3 g, Cholesterol 32.3 mg, Sodium 162.5 mg, Potassium 51.6 mg, Total Carbohydrate 23.6 g, Dietary Fibre 0.0 g, Sugars 2.7 g, Protein 4.1g.
These muffins are reasonably healthy as only a small amount of sugar is used in comparison to the other ingredients. You could remove the white chocolate chips to make the sugar content even less. Adding another ingredient instead such as walnuts would add other nutrients which are beneficial to the diet.
The eggs and milk could be replaced with an egg free ingredient such as “Ener-g egg replacer” to replace the eggs and a . I have never tried this but I do intend to try at some point in the near future. When I do I will make the muffins using comparative ingredients and complete an assessment on them. I will have my children and husband to assist me with this when I manage to fit it in.
The recipe could be made gluten free by substituting the flour for a gluten free variety. As can be seen there are many dietary changes which could be made to this recipe but you could also change the flavour completely. This is a very versatile recipe and the ingredients will hold and added ingredients in a stable structure i.e., not allow the fruit to fall to the bottom on baking. (one of my pet hates).
Let me know if you have ever made egg and milk free muffins before for any special dietary requirements. I would love to know. 🙂