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.
- 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.