A few days ago me and my husband were shopping in TK Maxx and they often have quite a few bits of really good baking stuff there. This time they had these muffin cases with little snowmen on them. I do have a love of cupcake and muffin cases and the prettier the better – so I had to buy them.
Since I bought them home I had an idea that I wanted to make white chocolate muffins and as I had left over cherries from my Christmas cake I thought these would go nice in them.
I don’t often need an excuse to bake but as me and my husband were going out with my sister and brother-in-law, my brother in laws mom very kindly offered to babysit the smallest little baker. I decided this would be a good occasion to bake some of these muffins as I could make them as a present to say thank you.
If you make this recipe you have to remember that muffins aren’t like cupcakes where they are very light, these make quite a dense cake which is perfect with a nice hot cuppa tea or coffee.
Cherry and white chocolate muffins
This recipe makes 6 gigantic, 8 big, 10 good size or 12 small muffins – I actually made 15 this time!
300g (10.5oz) plain flour
75g (3oz) caster sugar
4 tsp baking powder
2 medium size eggs
225ml (8fl.oz) milk
110g (4oz) butter or margarine
1 tsp Vanilla Extract 75g
100g white cooking chocolate
3/4 pot of Glace Cherries
Preheat oven to 200C, Gas Mark 6
In a bowl put all of your dry ingredients, these are flour, sugar and baking powder. Mix your butter/margarine into the dry ingredients till all of the butter is blended in.
In a separate bowl measure your milk and vanilla then beat into the milk the two eggs.
Mix the wet ingredients into the dry and stir till they just come together to make a sticky mix then stir in the chopped chocolate and cherries. Remember at this stage not to overwork the mix.
Separate your mix into however many muffins cases you like, making sure you fill them about 2/3rds of the way up the cases.
Bake in the oven till a skewer comes out clean. The time needed to cook them will depend on the size, use this as a guide and always bake for 20 minutes before opening the oven door: Small (12) – 20 – 25 Minutes Good size (10) – 25 – 30 Minutes Big (8) 35-40 Minutes Gigantic (6) 40 – 45 Minutes
Let them cool on a wire rack, the bottoms will feel a little soft when hot but they will set when cooled.
I dusted these with icing sugar afterwards… walking in a winter wonderland.