Crowd pleasing Chocolate, cherry and cranberry muffins from Richard Hunt.
Ingredients (makes 12)
- 200gm Dark chocolate broken into pieces
- 200g Butter
- 200g Self-raising white flour
- ½ tsp Baking powder
- ½ sp Bicarbonate of soda
- 2tbsp Cocoa powder sieved
- 150g caster sugar
- 150ml Sour cream or Natural Yoghurt
- 3 Egg(s)
- 100gm pitted cherries soaked in kirsch
- 50gm dried cranberries
- Grated zest of 1 orange
- 150ml Double Cream
- 20gm Icing Sugar
- Seeds of 1 vanilla pod
- 25gm grated dark chocolate
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a 12 hole muffin tin with paper muffin cases.
Put the chocolate and butter in a heatproof bowl. rest the bowl over a pan of gently simmering water until the ingredients are melted together.
Stir together the flour, baking powder, bicarbonate of soda, cocoa powder and golden caster sugar in a large bowl.
In a jug, lightly mix together the soured cream and eggs. Pour into the dry ingredients with the melted chocolate mixture. Mix together until just combined.
Add the cherries, cranberries and orange zest and gently mix in.
Divide the mixture between the prepared paper cases and bake the muffins for 18 minutes until risen and firm.
Place the cooked muffins on a wire rack to cool.
Whip the cream with the vanilla and sugar until soft peaks, place into a piping bag with star nozzle, decorate each muffin with some cream and grated chocolate.