There are certain days when I only need to cook. It doesn't matter if I have a deadline or if I have to run to work in the following hour, the only thing that I am sure about is that cooking will just make my day better. Stepping into the kitchen and following -creatively- a recipe, generates a satisfaction comparable to the one artists feel when a piece is completed. The difference is that the culinary work of art doesn't remain in a mere contemplative state but it goes back inside, to feed the hungry spirit, and better yet, the lucky spirits of the ones whose kitchen coincides with the culinary artist's studio.
The following recipe is the result of one of those days. It happens to integrate seasonal cherries and chocolate, a combination which I am sure most of you will love as much as I do. At the end you will have six satisfactory muffins resting in your kitchen, so you can carry on with your routine with the tranquillity that at least a good work was done today.
 |
| © Diana Chaccour |
Ingredients
Yield: 6 muffins
100 g fresh cherries
100 ml vegetable oil
75 g caster sugar
100 g all-purpose flour
1 teaspoon baking powder
25 g cocoa powder
75 g dark chocolate, cut in pieces.
1 egg, slightly beaten
125 ml milk
 |
| © Diana Chaccour |
Preparation method
Preheat your oven to 200C / 392F.
Line a 6-hole muffin tin with paper muffin cases.
Cut the cherries in halves, removing and discarding the pits carefully. Set aside.
 |
| © Diana Chaccour |
In a bowl mix the flour, baking powder and cocoa powder. Incorporate the chocolate in pieces.
 |
| © Diana Chaccour |
Use a separate bowl to mix the oil and the sugar for 1-2 minutes, using an electrical mixer at high speed. Add the beaten egg and mix for another minute. Incorporate the milk and mix until well combined.
Now add the dry ingredients mixture to the bowl. Incorporate the cherries, folding them into the batter using a wooden spoon or a spatula.
 |
| © Diana Chaccour |
Pour the mixture carefully into the 6 paper cases and bake in the prehated oven for approximately 20-25 minutes or until the muffins look golden and raised
 |
| © Diana Chaccour |
Take your muffins out of the oven and allow them to cool down completely.
 |
| © Diana Chaccour |
Now enjoy!
 |
| © Diana Chaccour |
No comments:
Post a Comment