Sundays is the day I do the housework, the washing and various other chores - it's always really busy. Today I have the additional task of making the annual batch of chilli sauce. So, just to give myself a bit more work and, more crucially, the incentive to keep me going, I decided to make some muffins for breakfast. I used Rachel Demuth's recipe for Blackberry & Chocolate Muffins in Green Season's Cookbook. Having discovered last week what a good combination chocolate and ground cherries made, I substituted the blackberries for ground cherries.
This is what I did:
- Sifted 300g flour (200g white spelt, 100g wholemeal spelt) into a bowl along with 1 heaped tsp baking powder, 1/2 tsp cinnamon and a large pinch of salt.
- Beat 2 Duck eggs together with 75g granulated sugar and 1 tsp vanilla essence until smooth.
- Added this to the flour together with 100ml yogurt and 100ml of milk and mixed until well incorporated.
- Folded in 200g ground cherries and 100g bar of 70% chocolate cut into bits.
- Finally stirred in 100g melted butter.
- Divided mixture between 12 muffin cases and baked in a preheated oven at 200C for 20 mins until risen and golden.
We ate them for breakfast (some of them anyway) warm from the oven. They were great, not sweet, but with a big energy giving chocolate and berry boost. What a nice change from a slice of toast eaten whilst dashing to the station in the mornings. I might have to do this more often.