30 November, 2015
Cherry chocolate breakfast muffins
I try to make exiting breakfast bakes every now and then. I loved on-the-go breakfasts especially when I used to go to work. I’m not someone who can sit down and eat a full breakfast in the morning. So I always have something pre made and grab it on my way out and either have it on the way or at my work desk.
I still love this idea, even though I have plenty of time to make breakfast most of the days. Because, it saves time and energy and most of all, it is another excuse to get busy baking. This muffin recipe is great for breakfast and tea time alike and ideal when cherries are in season.
I have, what I call, a supper healthy muffin version where I use, only whole wheat flour and wheat bran, olive oil instead of apple sauce and much less sugar. Then I’d eat it with my favourite butter or marmalade. It’s not very sweet but very filling and with two of those, I could go on till lunch without a snack.
If you don’t like apple sauce, replace it with equal amount of oil or melted butter. Butter makes a tastier muffin and oil makes a softer one. As we are using fresh cherries and it adds more moisture to the batter, this muffin has to be baked really well. Check with a toothpick to see if inside is completely dried. And about the yoghurt, use unsweetened yogurt of your favourite brand. I use homemade Greek yoghurt most of the time and if not, store bought plain, pot set and full fat yoghurt.
I like to eat these muffins warm with a bit of butter on top. These can be reheated in the oven. On the down side, they don’t keep long in the refrigerator but freeze well.
- 180 ml apple sauce
- 50g light brown sugar
- 1/4 cup honey
- 1 egg
- 1 cup yoghurt
- 2 tsp. vanilla extract
- 1/2 cup bread flour
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup fresh cherries pitted & chopped
- Preheat oven to 180 °C.
- Line a muffin tray with paper cups.
- In a big bowl, mix flour, cocoa powder, salt, baking powder and baking soda and whisk to combine.
- In another bowl, whisk together, banana puree, sugar, honey, yoghurt until smooth and lump free.
- Egg the egg and whisk to clear. Add vanilla extract.
- Fold in the dry ingredients. Do not over mix.
- Finally fold in the cherries.
- Divide the batter in to prepared muffin cups.
- If you want, top each muffin with half a cherry or chocolate chips.
- Bake for about 20 minutes or until a skewer inserted comes out clean.
- Let cool on a wire rack.
- Freeze muffins in zip lock bags for up to a month. Thaw overnight in fridge.