I’ve already mentioned before that I am terrible for eating breakfast during the week. Quite often, I find myself picking at various treats around the house instead of eating a healthy breakfast. One of the biggest offenders on the list of things I shouldn’t eat but still do for breakfast is cupcakes, so I thought it would be a good idea to try making fruit muffins for breakfast instead. These cherry and white chocolate muffins mightn’t be the healthiest breakfast, but eating something has to be better than eating nothing, or in my case, eating crisps and cupcakes.
The muffins are remarkably easy to make, and is a simple recipe mixing the dry ingredients and wet ingredients together until combined and the cherries and chocolate are stirred in. If fresh cherries aren’t available, frozen cherries can be used as a replacement. I used Butler’s White Chocolate Bar with Mixed Berries to add to the flavour of the cherries, but regular white chocolate will also work. With regards to the muffin cases, I filled six large muffin cases with the batter but they didn’t rise as well as I expected so I would advise making 5 muffins with this amount of mixture.
CHERRY & WHITE CHOCOLATE MUFFINS
(makes 5 muffins)
150g plain flour
1 tbsp baking powder
25g caster sugar
40g butter, melted and cooled
100g cherries, pitted
50g white chocolate
Preheat the oven to 180C. Melt the butter in a bowl and leave to cool. Meanwhile, pit and halve the cherries, and cut the chocolate into small pieces.
Sift together the flour and baking powder together in a large mixing bowl, and add the caster sugar. Beat the egg with the milk and the cooled butter, and then stir into the dry mixture until combined.
Add the chocolate and cherries to the mixture. Fill the muffin cases until they are three-quarters full. Bake for 20-25 minutes until the muffins have risen and the tops are golden. Leave to cool in the pan for a few minutes before transferring to a cooling rack.