Crumb cherry muffins with peanuts

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 glass (370 ml) Morello cherries
  • 1 TABLESPOON + 150 g sugar
  • 1 TABLESPOON Vanilla custard powder
  • 7-10 Tbsp some + 100 g vegan margarine (e.g. Alsan)
  • 100 g Dark chocolate
  • 275 g Flour
  • 2 TABLESPOONS Baking cocoa
  • 100 g Peanut cream
  • 60 g roasted and salted peanuts
  • baking paper

Directions

  1. 1

    For the filling, pour the cherries into a sieve and collect the juice. Measure out 100 ml of juice and bring to the boil with 1 tbsp. sugar, except for 2 tbsp. Mix the rest of the juice with the pudding powder until smooth. Stir into the boiling juice and simmer for 1 minute.

  2. 2

    Add the cherries and allow to cool.

  3. 3

    Grease a muffin baking tray (twelve troughs) and line with baking paper (see tip). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop chocolate for the dough.

  4. 4

    Approx. 2⁄3 Knead the chocolate with flour, 150 g sugar, cocoa, peanut cream and 100 g margarine into crumbles. Spread about half of the crumbles in the baking paper troughs, press lightly, making a depression in each.

  5. 5

    Pour in cherry compote. Coarsely chop the peanuts. Knead coarsely with the rest of the crumbles. Spread on the cherry filling.

  6. 6

    Bake in a hot oven for about 30 minutes. Remove and immediately sprinkle with the rest of the chocolate. Leave to cool and remove from the trays.

Nutrition Facts

KCAL
340 kcal
CARBS
41 g
FATS
17 g
PROTEINS
6 g