Crispy on the outside and soft inside, these muffins will surprise you with their delicate structure and both chocolate and slightly sourish taste!
- Egg, 1
- Rice flour, 120 g
- Corn flour, 120 g
- Cocoa powder, 2 tbsp
- Baking powder, 10 g
- Milk, 250 ml
- Frozen cherries, 100 g
- Dark chocolate, 90 g
- Butter, 1 tbsp
- Salt, 1 pinch
- Sugar, to taste
Combine 2 kinds of flour (you can take any to your taste), cocoa, baking powder, salt and sugar.
In a separate bowl, beat in egg, then add milk, butter and chocolate (the last two ingredients should be melted).
Now combine dry and liquid components.
Fill the moulds (a little bit more than a half) with the mass you’ve received. Put unfrozen cherries on top.
Preheat oven to 180 C and bake cakes for 20-25 minutes.
You’ll get 11-12 cakes.