|lemon coconut biscuits, cherry choc muffins, zesty carrot&ginger cake|
So last week it was at my place. I was pleased as I hadn’t seen everyone since Australia but also because I had this recipe up my sleeve just waiting to be tried out. We serve tea and coffee and a few bits and pieces to eat, you see. I thought cherry choc would be just the thing for a grey winter’s day outside and a warm cheery gathering inside.
|the silky batter|
· Heat oven to 200°C/350°F/gas 6. Cut 16 squares of baking parchment big enough to act as cases for the holes of your muffin tins. Using a piping bag or a spoon, fill the muffin cases with the mixture.
|the filled cases minus the cherries|
|and here, with the cherries pushed into each one|
|ready for the oven|
Warm is better!!
|baked cherry choc muffins|
But there they were, on the supermarket shelf in Dungog, a charming little place of 2000 inhabitants about 1 ½ hours away from Sydney where I was visiting friends from Istanbul. I was amazed and bought them without more ado!