Chocolate-cherry muffins

Ingredients for 1 servings:

• 1 jar morello cherries, drained weight 350 g
• 200 g wheat flour
• 2 tsp, leveled baking powder
• 2 tbsp cocoa
• 100 g sugar
• 1 packet of vanilla sugar (I use just under 10 g of homemade)
• 1 pinch of salt
• 3 m.-sized eggs
• 125 g butter or margarine, soft
• 2 tbsp milk
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For once, properly stirred and baked with hot air

Drain the cherries. Remove 36 cherries and set aside. Place paper baking cups in the 12 holes of the muffin tin. Preheat oven to 160°C fan/conventional heat (180°C top/bottom heat). Mix the flour, baking powder, and cocoa in a mixing bowl. Add the remaining ingredients, except the cherries, and mix everything with a mixer (with beaters) briefly on the lowest speed, then on the highest speed for 2 minutes until a smooth batter forms. Stir in the remaining cherries. Pour the batter evenly into the paper baking cups. Lightly press 3 cherries into the tops of each. Bake on the lowest rack for 25 minutes. Cool on a wire rack and dust with powdered sugar, if desired. The muffins can also be frozen if needed.