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Cherry Muffins



350g Plain Flour

1 tbsp cocoa powder

1 tsp bicarbonate of soda

2 tsp baking powder

250g caster sugar


4 eggs, beaten

180ml Extra Virgin Olive Oil

275ml Light Sour Cream

150g dark chocolate buttons

1 x 450g can pitted cherries drained & cut in half



Preheat oven to 180˚C fan-forced. Line muffin tray with paper cases.


Sift flour cocoa powder, bicarb, baking powder and caster sugar into a large bowl.


Whisk eggs, extra virgin olive oil and light sour cream in a large bowl until smooth.


Gently fold wet and dry ingredients together until just combined.


Fold chocolate buttons and cherries into the mixture, spoon it into paper cases and bake for 


25-28 minutes.


Remove from the muffin pan and cool on a wire rack.


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