Muffins filled with cherries and chocolate

Ingredients for 1 servings:

• 2 m.-sized eggs
• 150 g sugar
• 3 tbsp, heaped vanilla sugar
• 150 g butter, room temperature, mildly soured
• 2 m.-large organic lemon(s)
• 8 cl mineral water
• 200 ml sour cream
• 250 g wheat flour type 405
• 1 tsp, leveled baking soda
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 1 jar sour cherries, drained weight 340 g
• 40 g chocolate, 72% cocoa content
• 100 g nougat chocolate
• 100 g hazelnut brittle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a MUST on every buffet of a children’s party, for 18 pieces

Strain the sour cherries through a sieve and let them drain well. Zest one lemon. Juice both lemons. Simmer the zest in 8 cl mineral water for about 5 minutes. Reduce the water by half, then pour it through a sieve and collect the reduction. Add the lemon juice to the reduction. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside. In a mixing bowl, beat the egg yolks with the sugar, vanilla sugar and room temperature butter until frothy, then stir in the sour cream. Stir in the cooled lemon reduction. Add the sifted flour, baking soda and a pinch of pepper and mix everything into a smooth batter. Carefully fold in the egg whites. Line the muffin tin with paper cases and fill halfway with the batter. Place 5-6 cherries and a small piece of chocolate into each case and cover with the remaining batter. Bake in a preheated oven at 160°C (convection oven) for approximately 35 minutes. Melt the nougat chocolate in a water bath. Spread on the cooled muffins as a topping and sprinkle with hazelnut brittle. Makes 18 muffins.