Well, the actual title of this post should be “Sour Cherry Chocolate Chip Honey Semolina Muffins”, which would tell more about the ingredients, but it was so long that I sticked with this one. Since the freezer is full of sour cherries and we can’t eat them raw with sick stomacks (we all have gastritis & reflux in family), it’s better to use them in desserts. This is yet another semolina muffin recipe, if you remember the one with apples. I really like to put semolina in muffins, because semolina gives a nice texture and I think it increases the nice smell I get from the muffins (and I don’t know why).
This recipe also uses honey; because I don’t want to use too much processed stuff in my recipes, and sugar can easily be replaced with honey in cakes, and it also makes them moist, which I do like. So, enjoy!
Sour Cherry Chocolate Chip Honey Semolina Muffins
makes 15 small muffins
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup semolina
- ½ cup honey
- ¼ cup olive oil
- 2 cups sour cherries (or 1 ½ cup pureed sour cherries)
- 2 teaspoons baking soda + 2 teaspoons baking powder (or 4 teaspoons of either one*)
* Actually, it does matter which one you use. The difference is, baking soda needs some acidic compound to rise; while baking powder also has some acidic salts to do that. So we add 2 teaspoons baking soda, which will be activated by sour cherries, and 2 teaspoons baking powder for the rest. Why 2 teaspoons? I don’t know, I just made it up. Maybe the sour cherries are enough to activate 4 teaspoons of baking soda. I don’t care about these things for these messy kind of recipes, where the taste is more important than the looks. By the way, I learned these stuff from Robert Wolke’s “What Einstein Told His Cook“. GREAT book, it has lots of useful information about food and cooking.
Preheat the oven to 175 degrees C (350 degrees F).
Beat the eggs with honey and olive oil and sour cherries. Add ther dry ingredients and pour the batter into muffin cups.
Bake for 20 minutes.