Cherry-almond-chocolate muffins

Ingredients for 1 servings:

• 200 g sour cherries from the jar
• 3 eggs
• 150 g butter or margarine
• 150 g sugar
• ½ packet of vanilla sugar
• 150 g flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon powder
• 125 g almonds, chopped
• 100 g chocolate shavings
• Butter for the mold
• 100 g chocolate coating
• 40 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

moist and fluffy, makes 18 muffins

Drain the cherries in a sieve. Set aside 12 for decoration. Grease the muffin tin and place in the refrigerator or use paper baking cups. Preheat the oven to 200 degrees Celsius (convection oven). Beat the eggs with the butter until light and fluffy, then add the sugar and vanilla sugar and mix until smooth. Mix the flour with the baking powder and cinnamon and sift it into the egg mixture. Stir with a wooden spoon until smooth. Fold the almonds, chocolate shavings, and cherries into the batter. Fill the muffin tins two-thirds full and bake in the oven for 20-25 minutes. A skewer test is not possible because the muffins are very moist. After baking, let the muffins cool for up to 10 minutes, then remove them from the tin. For the glaze, melt the chocolate coating and butter in a double boiler. Spread the glaze on the muffins and place a cherry on top. The recipe makes about 18 servings.