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Black forest cherry chocolate muffins
These black forest cherry chocolate muffins are perfect for lunchboxes, low in sugar and full of flavour. The sour cream helps to keep them moist and springy even after freezing so they are perfect for school baking!
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
12
muffins
Calories:
252
kcal
Author:
Kylie
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Ingredients
▢
2
cups
self-raising flour
▢
1
cup
sour cream
▢
1
cup
frozen cherries
▢
2
eggs
▢
1
cup
milk
▢
⅓
cup
cacao
▢
¼
cup
sugar
▢
⅓
cup
melted butter
▢
½
cup
dark chocolate chips
Instructions
Preheat oven to 180º celsius or 355F.
Combine all the ingredients in a large bowl and mix to combine.
DO NOT OVERMIX.
Fill a 12 cup muffin tray and bake at 180º for 20 minutes.
Test for doneness with a skewer.
Cool in the tray for 10 minutes, then place on a wire rack.
Notes
These muffins are freezable. Freeze flat on a tray and move to bags or a container when solid.
Nutritional Information
Serving:
1
g
|
Calories:
252
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
58
mg
|
Sodium:
319
mg
|
Fiber:
2
g
|
Sugar:
9
g
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