Black Forest Muffin

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Black Forest Muffin
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125g butter, at room temperature
3/4cup brown sugar
2 eggs
1 1/4 cups self-raising flour
1/4 cup Dutch cocoa
1/2 tsp bicarbonate soda
3/4 cup milk
100g dark chocolate, roughly chopped
415g black cherries in syrup, drained
1 tbs icing sugar
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Makes 12 muffins

Preheat oven to 180°C.
Line a 12 hole medium muffin pan with paper cases.

using an electric beater, beat butter and sugar until light and creamy.

Add eggs, one at a time, beating well after each addition. Sift Flour, cocoa and bicarb soda over mixture.

Add milk, and using a large metal spoon, gently stir until well combined.

Add chocolate and cherries and fold through cake mixture.

Divide mixture between cases until three-quarters full. Bake for 20-25minutes or until cooked through when tested with a skewer.

Cool on a wire rack. Serve muffins dusted with cocoa mixture.