Black Forest Fruits Muffins Recipes

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BLACK FOREST FRUITS MUFFINS



Black Forest Fruits Muffins image

Start the day the right way with these delicious Black Forest Fruit Muffins. Made with cherries, grapes, blackberries, and blackcurrants; they're just perfect for breakfast, or as a little treat.

Yield 14 muffins

Number Of Ingredients 9

350g (12½oz) black forest fruits (I used Tesco's frozen), thawed 200g (8oz) caster (superfine) sugar 200g (8oz) unsalted butter 600g (1lb 5oz) self-raising flour, sifted 2 tsp baking powder 2 tsp vanilla extract 4 large eggs, beaten 140ml (¼ pint) milk
350g (12½oz) black forest fruits (I used Tesco's frozen), thawed
200g (8oz) caster (superfine) sugar
200g (8oz) unsalted butter
600g (1lb 5oz) self-raising flour, sifted
2 tsp baking powder
2 tsp vanilla extract
4 large eggs, beaten
140ml (¼ pint) milk

Steps:

  • Preheat your oven to 160°C, 325°F, Gas Mark 3. Grease or line a muffin tray with paper muffin cases. Set aside. Cream the butter and sugar together until fluffy then add in the eggs, one at a time. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter. Remove any standing juices left from thawing the black forest fruits mix. Fold the fruits into the batter until incorporated. Spoon the mixture evenly into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean. Leave the black forest muffins to cool in the tray for 10 mins before turning out to cool completely on a wire rack. Store in an airtight container.

BLACK FOREST MUFFINS



Black Forest Muffins image

I have been playing around with muffin recipes, as my daughter has egg and nut allergies, so if she is going to get muffins, they have to be homemade. We had just harvested cherries and have a lot around, so I decided to work on a recipe to use them in a muffin. These turned out very tender and moist! Don't let the zucchini keep you away from this recipe.. you won't even know it's there. DH ate 3 muffins before I told him, and he didn't believe me! This could easily be vegan if you replace the buttermilk with soymilk and a Tbs of lemon juice. We'll keep it our little secret that these are healthy!

Provided by GertieGirl

Categories     Quick Breads

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons baking powder
1/2 cup applesauce
2 1/2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
5 tablespoons cocoa powder
1/4 teaspoon salt
1/4 cup oil
2 medium zucchini
2 cups cherries, pitted
1/2-3/4 cup buttermilk

Steps:

  • Combine applesauce and baking powder in a small bowl. Set aside.
  • Puree zucchini in food processor.
  • Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
  • Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
  • Add applesauce, oil and zucchini/cherry mixture.
  • Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
  • Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
  • Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.

Nutrition Facts : Calories 140.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.3, Sodium 214.8, Carbohydrate 26.4, Fiber 3.2, Sugar 11.2, Protein 3.2

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