SHF #24: Mini chocolate-cherry muffins with toasted coconut
Oh wow, it's storming outside! Sweden is being hit by a really hard windstorm today. Not a big problem, as I chose to stay at home and relax. Who wants to go to work? (Well, I have worked a lot of extra hours lately.) When I woke up, I remembered that today was Sugar High Friday time, hosted by Cooksister Jeanne! The theme is Petit Fours, and while I had some trouble interpreting that, I had been planning on making Chokladbiskvier, a Swedish delicacy which translates into something like "chocolate cream-filled macaroons". Or so. Anyway. I didn't make them, as I didn't have all the ingredients at hand, and hey - it's a storm outside.
So I opted for something else entirely. Petit Fours are small, right? Well, so are these! We're talking teeny tiny muffins - bite-sized, really. And very yummy! I started with a Nigella-recipe from "Who wants to be a domestic goddess", added some chopped up dried cherries, skipped the frosting, halved the cherry jam, added coconut, and I think that's about it as far as changes go. And I promise, I'll make Chokladbiskvier soon, and share with you all...
Mini chocolate-cherry muffins with toasted coconut
Makes 12 normal sized muffins, or about 40 mini-muffins
125 g butter
100 g dark chocolate
200 g morello cherry jam
150 g sugar
3 tbsp chopped dried tart cherries
pinch of salt
150 g flour
2 tsp baking powder
dried coconut (organic really makes a difference in my opinion...)
Preheat the oven to 175°C.
Melt butter and chocolate. (In the microwave is fine.) Add the jam, the sugar, the cherries and a pinch of salt. Add flour, baking powder and the eggs. Mix everything until a fairly uniform batter, and dollop into whatever size muffin cases you want to use.
Sprinkle with coconut, if using.
Bake for about 15-17 minutes (normal muffins) or 10-12 minutes (tiny ones) until they are puffy and done, but not boringly dry.
Chokladmuffins med körsbär och kokos