Sunday, December 19, 2010

Cherry oat muffins

Are you already sick an tired of Christmas flavors? Do you wish cinnamon, cardamom, anise and clove would go to hell? Or at least move to the far end of the kitchen cabinets until next October when the supermarkets will start to fill their aisles with Christmas products again? Well, I am almost at this point, and it's not even Christmas yet! For all you out there who are almost at that point today's muffins will be the right thing.They conain a hint of cinnamon which makes them qualify for Christmas-baking, yet they are not too overtly sweet and the oat flakes give them a healthy appearance.

  copyrigth of all photos j.

Cherry oat muffins

75 gr of butter
175 gr of morello cherries (drained)
125 gr of flour
30 gr of oat flakes
1/2 tsp of cinnamon
1 tsp of baking powder
1/2 tsp of natron
1 egg
a pinch of salt
50 gr os sugar
1 package of vanilla sugar
100 gr of unsweetened yoghurt

Melt the butter and let it cool off again. Preheat the oven at 180 °C. In bowl number one, mix the oat flakes, the flour, the baking powder, the natron, the salt and the cinnamon. In a second bowl, mix the eggs with the sugar, the vanilla sugar, then add the butter and the yoghurt. Pour the mixture from bowl two into bowl number one and mix only for a short time. Add the drained morello cherries and fill the dough into muffin molds. I used canelé-mold because I thought they looked cute. Bake for about 25 minutes until the muffins are golden brown. Let the muffins rest in the molds for another 5 minutes, then let them cool off on a rack.
The muffins taste great after a long walk through the winterwonderland, I recommend a cup of hot chocolate to go with it.Yields about 6 muffins, or 8 canelé-shaped muffins!

I found this recipe already some time ago on her blog.