BLACK FOREST MUFFINS
A quick, pretty and deliciously moist treat for afternoon tea... and so much easier than making an entire fancy "gateau"!
Provided by zetallgerman
Time 25m
Yield Makes Muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
- Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
- Add eggs - one at a time - beating well after each addition.
- Fold through combined sifted flours, cocoa and baking powder.
- Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
- Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
- Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.
BLACK FOREST FRUITS MUFFINS
Start the day the right way with these delicious Black Forest Fruit Muffins. Made with cherries, grapes, blackberries, and blackcurrants; they're just perfect for breakfast, or as a little treat.
Yield 14 muffins
Number Of Ingredients 9
Steps:
- Preheat your oven to 160°C, 325°F, Gas Mark 3. Grease or line a muffin tray with paper muffin cases. Set aside. Cream the butter and sugar together until fluffy then add in the eggs, one at a time. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter. Remove any standing juices left from thawing the black forest fruits mix. Fold the fruits into the batter until incorporated. Spoon the mixture evenly into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean. Leave the black forest muffins to cool in the tray for 10 mins before turning out to cool completely on a wire rack. Store in an airtight container.
BLACK FOREST MUFFINS
A delicious batch of Black Forest Muffins, made with homemade batter, topped with cherry filling, whipped cream and a cherry. Hi welcome to our website! If you looking at making some tasty muffins for a birthday, anniversary or just because you are in the right place. Make yourself a cup of tea and sit back a watch our short video tutorial for BLACK FOREST MUFFINS. Black Forest Muffins mixture, butter, brown sugar, eggs and milk to start the wet ingredients. Homemade chocolate cake batter for our muffins. Scoop equal amounts of cake batter into the muffin cups and bake in a pre-heated oven of 350ºF for 20 to 25 minutes. Muffins ready for the oven. I hope you are excited about these delicious homemade black forest muffins, if you like the recipe its posted below. Please check out our New COOKBOOK the link is posted below as well. https://www.bonitaskitchen.com/cookbook This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat 350ºF for 20 to 25 min, or if knife is clean. Cream butter, sugar and vanilla together in a large bowl, mix eggs together a small bowl first then add milk. Mix together coffee to warm water, add to bowl with wet ingredients. After sift together all the dry ingredients to the bowl, mix until combined. Grease a muffin pan, or line with muffin cups, then add batter. Bake in a pre-heated 350ºF oven for 20 to 25 minutes or until batter comes out clean. ( depending on your oven ) When baked let rest for 10 minutes then release unto a cooling rack. When muffins are cool remove from pan and place on plate, cut a hole in the middle of each muffin about 1 inch round. Then add cherry filling in each muffin hole, and top with spray whipped cream, then top with grated chocolate or chocolate chips. Bonita's Tip: Shifting flour will make the flour a cake like texture. If you are using salted butter you can leave out the sea salt. You can use freshly whipped cream and put in a decorating holder to add to muffin tops.
Nutrition Facts :
BLACK FOREST MUFFINS
I have been playing around with muffin recipes, as my daughter has egg and nut allergies, so if she is going to get muffins, they have to be homemade. We had just harvested cherries and have a lot around, so I decided to work on a recipe to use them in a muffin. These turned out very tender and moist! Don't let the zucchini keep you away from this recipe.. you won't even know it's there. DH ate 3 muffins before I told him, and he didn't believe me! This could easily be vegan if you replace the buttermilk with soymilk and a Tbs of lemon juice. We'll keep it our little secret that these are healthy!
Provided by GertieGirl
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine applesauce and baking powder in a small bowl. Set aside.
- Puree zucchini in food processor.
- Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
- Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- Add applesauce, oil and zucchini/cherry mixture.
- Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
- Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
- Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 140.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.3, Sodium 214.8, Carbohydrate 26.4, Fiber 3.2, Sugar 11.2, Protein 3.2
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