Moist rum-cherry muffins

Ingredients for 1 servings:

• 200 g margarine
• 100 g sugar
• 4 eggs
• 110 g flour
• 1 tsp baking powder
• 200 g almonds, ground
• 100 g chocolate shavings
• 1 pinch of cinnamon
• 2 tbsp rum
• 2 tbsp cocoa
• 1 jar sour cherries, approx. 360 g

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

super easy and super juicy

Mix the margarine and sugar until the sugar no longer crunches. Gradually add the eggs and sift in the flour and baking powder. Stir in the almonds, grated chocolate, cinnamon, rum, and cocoa powder and mix well. Finally, fold the sour cherries, without the juice, into the batter. Pour the batter into paper muffin cups and bake at 180°C (top/bottom heat) for about 20-25 minutes. It’s best to test the doneness by inserting a skewer into the muffins. If the batter no longer sticks to a skewer or similar object, the muffins are ready. A quick tip: You can also pour the batter into a 28cm springform pan and bake a cake with it. This takes about 50-60 minutes. The specified amount of batter yields about 18 muffins.