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May 1, 2015 In Recipes

Cherry Chocolate Muffins

Cherry Chocolate Muffins
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A delicious moist muffin studded with cherries and chocolate. Makes 6 large muffins or 8-12 smaller ones.
Servings Prep Time
6 muffins 20 minutes
Servings Prep Time
6 muffins 20 minutes
Cherry Chocolate Muffins
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Votes: 0
Rating: 0
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Rate this recipe!
A delicious moist muffin studded with cherries and chocolate. Makes 6 large muffins or 8-12 smaller ones.
Servings Prep Time
6 muffins 20 minutes
Servings Prep Time
6 muffins 20 minutes
Ingredients
  • 2 cups Self Raising Flour
  • 1⁄2 cup Sugar
  • 100 sunflower oil or melted butter
  • 2 Organic Free Range Eggs
  • 1 cup Milk
  • 1 cup Pitted Cherries halved.
  • 1⁄2 cup Dark Chocolate roughly chopped
Servings: muffins
Instructions
  1. In a large mixing bowl combine dry ingredients. In a small bowl, lightly beat the eggs. Make a well in the center of the dry ingredients, and add the egg along with the milk and oil. Mix til just combined and then carefully fold in the cherries and chocolate. (Avoid over mixing as this will make the muffins less soft)
  2. Spoon into well greased muffin tins or paper cups, and bake for 20-23 mintues at 200°C.
Recipe Notes

* If you prefer to use wholemeal flour, or a combination, add to the mixture a pinch of baking soda, and warm the milk slightly before combining.

*cherries may be substituted for any fruit you like; try mango, peach, plum apricot, apple...

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May 1, 2015 In Recipes

Baked Pears with Cranberries

Baked Pears with Cranberries
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I was in New York for thanksgiving and got very excited with all the varieties of pears and fresh cranberries! This was my dessert for my thanksgiving lunch. But instead of fresh cranberries, this recipe uses dried cranberries. One good thing about that is their sour taste is covered by the apple juice concentrate. Fresh cranberries certainly need a lot of sugar. Choose pears that are not too ripe, as they will not hold their shape when baked if too soft. You will need to soak the cranberries first for 3 hours.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Baked Pears with Cranberries
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Votes: 0
Rating: 0
You:
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I was in New York for thanksgiving and got very excited with all the varieties of pears and fresh cranberries! This was my dessert for my thanksgiving lunch. But instead of fresh cranberries, this recipe uses dried cranberries. One good thing about that is their sour taste is covered by the apple juice concentrate. Fresh cranberries certainly need a lot of sugar. Choose pears that are not too ripe, as they will not hold their shape when baked if too soft. You will need to soak the cranberries first for 3 hours.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 4 Packham pears peeled and halved
  • 1 cups Organic Dried Cranberries
  • 1 1⁄2 cups Organic Orange Juice
  • 1 tbsp Mixed Spices Include clove cinnamon, nutmeg
  • 1⁄2 tsp Organic fresh ginger chopped
  • Maple syrup or Honey (optional)
Servings: people
Instructions
  1. Soak your cranberries in orange juice. The soaking will bring the cranberries back to life a little, making them soft and plump. Try to soak for the recommended 3 hours, and in their last 10 minutes of soaking, put them on the stove at a med to low temperature. Add the spices and ginger. test taste the liquid. If you would like it more sweet, add a dash of maple syrup or more spice if you want it spicier. Pre heat your oven to a medium heat (180 degrees) Keep your pears halved, scoop out the centre seeds. Place the pears in a ceramic baking tray (not metal) and place cranberries into the scooped out parts of the pears. Bake covered for 40 minutes (or lower the heat and cook for 1 hour) Take cover off until liquid has mostly disappeared.
Recipe Notes

If you are lucky and using fresh cranberries, you will need to pre cook rather than soak your cranberries. The cooking does not take long. The skin splits when they are ready. This splitting is amazing to watch as the berries release their brilliant colour into the water. Any ideas about how bad sugar is have to be momentarily forgotten as they need a lot to be palatable.

Thanks to Kellie!

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