Cherry-Chocolate Muffins

1. 1 Wheat flour 40 g
2. 2 Baking powder 3 g
3. 3 Butterpack 180 g ≈ $1.58 20 g
4. 4 Sugar 30 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 20 ml
7. 7 Dark chocolatepack 90 g ≈ $2.50 25 g
8. 8 Frozen sour cherriespack 300 g ≈ $3.50 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Soften the butter³, chop the chocolate into small pieces, thaw and pat dry the cherries.

2. Beat the egg with sugar for 2–3 minutes until the sugar dissolves.

3. Add the softened butter³ and milk⁶, mixing until combined.

4. Sift in the flour with baking powder and stir until the batter is smooth.

5. Fold in the chocolate and cherries, mixing gently.

6. Fill muffin cups ⅔ full and bake for 25–30 minutes at 350°F (180°C) until a toothpick comes out clean.

In short

• In the planner this dish is cooked for two days: reheat on day two.