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Warm cherry & chocolate muffins with vanilla ice cream
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50g butter, softened
50g light brown muscovado sugar
1 Waitrose Columbian Blacktail Free Range Medium Egg, beaten
100g plain flour
25g cocoa powder
1½ tsp baking powder
3 tbsp semi skimmed milk
50g Cooks’ Ingredients Dark Chocolate Chunks
50g Forest Feast Sour Cherries
Waitrose Vanilla Dairy Ice Cream, to serve
1. Preheat the oven to 200°C, gas mark 6, and line a muffin tin with six muffin cases. Cream the butter in a small mixing bowl then beat in the muscovado sugar until the mixture is pale. Gradually beat in the egg a little at a time.
2. Sift in the flour, cocoa and baking powder and fold into the creamed ingredients with the milk to make a soft mixture. Stir in the chocolate chunks and cherries. Spoon the mixture into the muffin cases. Bake for 15–20 minutes until risen and a skewer emerges clean from the centre of a muffin. Serve warm with scoops of vanilla ice cream.
Typical values per serving:
This recipe was first published in May 2012.