Cherry – almond – chocolate – muffins

Ingredients for 20 servings:

• ½ jar sour cherries (200 g)
• 3 eggs
• 150 g butter or margarine
• 150 g sugar
• ½ packet of vanilla sugar
• 150 g flour
• ½ tsp baking powder
• 1 tsp cinnamon, ground
• 125 g almond(s), chopped
• 100 g chocolate shavings
• 100 g chocolate coating
• 40 g butter or margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the cherries in a sieve, setting aside about 20 for garnishing. Grease the muffin tin and refrigerate. Alternatively, you can use paper muffin cups. Preheat the oven to 180°C. Beat the eggs until frothy. Beat with butter or margarine, sugar, and vanilla sugar until smooth. Stir in the flour, baking powder, and cinnamon to form a smooth batter. Fold the almonds, chocolate shavings, and cherries into the batter. Fill the cavity of the tin two-thirds full with batter. Bake the muffins for 20-25 minutes. Remove the tin from the oven and let cool for 5-10 minutes. Remove the muffins. Melt the chocolate and fat in a double boiler. Dip the top half of the muffins into the glaze. Place a cherry on each muffin. I recommend using plain cake glaze instead of chocolate. It spreads more evenly on the muffins.