Black Forest Muffins

Black Forest Muffins

Directions: 20 minutes
Cook time: 20 minutes
Servings: 14 muffins
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Vicky Boutin, Marianne Côté, Liliana Paternina and Audrey-Anne Rivard, nutrition trainees

Ingredients

  • 310 ml (1 ¼ cup) milk (2%)
  • 80 ml (⅓ cup) All-Bran cereal
  • 60 ml (¼ cup) skim milk powder (optional)
  • 250 ml (1 cup) all-purpose flour, sifted
  • 160 ml (⅔ cup) whole wheat flour
  • 180 ml (¾ cup) light brown sugar
  • 160 ml (⅔ cup) unsweetened cocoa powder, sifted
  • 15 ml (1 Tbsp) baking powder
  • 1 pinch of salt
  • 2 large eggs, beaten
  • 60 ml (¼ cup) canola oil
  • 2.5 ml (½ tsp) vanilla extract
  • 180 ml (¾ cup) frozen cherries, chopped

Equipment

  • 2 muffin tins
  • 2 medium bowls
  • Sieve
  • Large bowl
  • Wooden spoon
  • Whisk
  • Ice cream spoon

Directions

  1. Preheat oven to 375°F (190°C) with rack in middle position.
  2. Lightly grease 14 muffin cups. Set aside.
  3. In a medium bowl, combine milk, All-Bran cereal, and skim milk powder. Refrigerate 15 minutes.
  4. In a large bowl, stir flours, light brown sugar, cocoa powder, baking powder, and salt. Make a well in centre. Set aside.
  5. In a second medium bowl, whisk eggs, canola oil, and vanilla extract.
  6. Using a wooden spoon, stir in milk, All-Bran cereal, and skim milk powder.
  7. Pour wet ingredients into well in centre of dry ingredients and stir using a wooden spoon until thoroughly combined.
  8. Stir in cherries. Do not over stir.
  9. Using an ice cream scoop, divide batter into muffin cups. Level off scoop with a knife to get even portions.
  10. Bake 20 minutes or until a toothpick inserted in centre of muffin comes out clean.
  11. Place on cooling rack 5 minutes before removing muffins from tins.

Tips

Conservation

  • Store at room temperature in an airtight container.
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