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Comments: |
Commercial black cherry yogurt usually has added artificial flavor which gives these muffins an extra-strong cherry taste.
Try to find yogurt thant has chunks of black cherries, rather than the pureed type, as the chunks give a burst of flavor.
No additional sugar is required if the commercial yogurt is very sweet, as it usually is.
If the black cherry yogurt is not sweet, add an additional 1/4 cup [60 g] sugar, maximum if desired, to the yogurt/sugar mixture.
However, more sugar than this will ruin the recipe.
When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
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- 3 eggs
- 2 tablespoons [30 g] soft butter or margarine
- 3/4 cup [150 g] sugar
- 1/2 cup [125 mL] chopped walnuts
- 1 cup [250 mL] commercial black cherry yogurt
- 2 cups [280 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 2 teaspoons [10 mL] baking powder
- 2 teaspoons [10 mL] bran
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- Preheat oven to 425°F [220°C]; grease 12 muffin cups.
- Into a large bowl, cream together eggs, soft butter or margarine and sugar.
- Add chopped walnuts and black cherry yogurt, then stir 5 times.
- Into a medium bowl, sift together flour, baking soda, salt and baking powder.
- Lightly stir in bran, to distribute it through the flour mixture.
- Add flour/bran mixture to yogurt egg mixture.
- Stir until mixed yet still lumpy, a miximum of 20 times.
- Ingredients should be moist, mixture should not be smooth.
- Evenly spoon batter into greased muffin cups.
- Bake on centre shelf of preheated oven for 20 minutes.
- Leave muffins to cool in pan for 5 minutes.
- Serve muffins hot, or unmold and leave muffins to cool onto wire racks.
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