John Myers
Baking: Middle Franconian Sour Cherry Muffins
The perfect baking: middle franconian sour cherry muffins recipe with a picture and simple step-by-step instructions.
- 100 g Flour
- 50 g Ground almonds
- 130 g Sugar
- 1 tablespoon Nutella
- 80 ml Sunflower oil
- 100 ml Buttermilk
- 2 piece Eggs stolen from Susi’s nest
- 1 pinch Salt
- 2 teaspoon Baking powder
- 24 piece Sour cherries – that was all the tree gave away. ; -0
- Stone and halve the sour cherries.
- Use flour, sugar, almonds, oil, eggs, salt, baking powder, Nutella and buttermilk to make a fairly liquid batter.
- Line a muffin tin with paper cases and put a tablespoon of the batter into each case.
- Add three half cherries and fill up with the rest of the batter. Now put half a cherry on the dough again and bake the muffins in a preheated oven at 160 degrees for about 30 minutes. After cooling, sprinkle with powdered sugar.
- On the second try I took more cherries – twice the amount – and found that they were definitely too many. The muffins didn’t rise and were quite damp. But they still tasted good.
- I very much hope that our sour cherry tree will one day have so many fruits that I don’t have to count them for the individual recipes. However, I cannot complain this year, our harvest has increased by 3000 (!)%. Last summer I had exactly 1 cherry. ;-))
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