Another Semolina Muffin Recipe with Sour Cherries

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

Ingredients:

  • 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.

Directions:

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.

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