There's something about this photo that just makes me want to lick the screen ! The combination of tart juicy cherries and light fluffy muffin tasted as good as it looks.
This was actually a recipe sent over by Bacofoil, along with a roll of their Non-Stick Kitchen Foil, but when I read the recipe, I did a double take because it doesn't mention foil anywhere !
I decided to undertake a bit of a culinary experiment and used some of the Bacofoil to create muffin tin liners, alongside my regular paper cases.
I was really surprised by the results. Despite having the same amount of muffin batter and being on the same shelf in the oven for the same amount of time, the Bacofoil ones rose a lot more. I have no idea why - maybe something to do with the foil reflecting the heat or something ?
200g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
150g caster sugar
Pinch of salt
120ml of milk
1 large egg
a jar of griotte cherries (sour cherries)
flakes almonds (optional)
1) Preheat the oven to 200 degrees Celsius, or gas mark 6
2) Melt the butter in the microwave, and set it aside to cool. (Excuse the chocolate remnants on the sides of the bowl - we'd just made some cornflake cakes and I wanted to reduce the washing up pile by reusing the bowl !)
3) In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter
4) Pour into the dry ingredients, and mix until combined.
5) Fold in the cherries gently
6) Put paper muffin cases in a muffin tray. Then, spoon the mixture into the paper cases
7) Bake for 25 mins
8) Sprinkle with the flaked almonds towards the end of cooking if desired. (I didn't bother)
The Non-Stick Bacofoil lives up to its name - the muffins came straight out without sticking, unlike the paper cases which took some careful peeling off.
They certainly get the Madhouse seal of approval !
Disclosure : I received a roll of Bacofoil along with the recipe.