Well, now, this is the first official post in our new blog Mushitza. Till now we used the name Chococo because this is the name that we registered for our firm in Bulgaria and we have the right to use it till september this year. But it appeared that there was already a company using this name in the UK. So we decided it is correct to change our blog name.
Mushitza is my nickname and it means a midge, a little fly. Something so small but full of life and dreams, always flying in the clouds dreaming and creating impossible things that at the end turn out possible and full of passion just because of a strong will and a simple desire.
I'm using Mushitza for the last 3 years (or maybe more) to sign everything I (we) make. So this would be a new magical and fairy Mushitza beginning.
About those muffins – Ivan was making some cherry-sugar-jam-pate de fruit experiments and made something like cherry jam but needed just the liquid part to transform it into pate de fruit later using some quince core as a pectin source(he obtained a jelly but not firm enough for pate de fuit and needed to add a little bit pectin to set it. Besides, the quinces overpowered the cherry aroma, but, however, it was very good.)
Instead of discarding the cherries I decided to make something tasty with them. Adding old fashioned rolled oats (not from those quick cooking ones) made the muffins somehow crispy from inside and full of fibres. So these are ideal for breakfast.
Cherry Jam Muffins with Rolled Oats Recipe:
Makes 12 muffins
- 30 gr butter;
- 70 gr sour cream;
- 65 gr sugar;
- 2 eggs;
- 70 gr strained cherries from jam (strain the jam and use just the cherries, the liquid part could be used for other purposes);
- 80 gr milk(or buttermilk);
- 130 gr all purpose flour(sifted);
- 1 Tbsp baking powder;
- 50 gr old fashioned rolled oats;
- 1 pinch salt;
- 2 Tbsp Kirsch;
- 1 Tbsp almond extract;
- 12 fresh cherries, pitted or not (optional).
Preheat the oven to 180º C. Line a muffin pan (12 muffins) with paper liners.
Beat the butter, sour cream and sugar until homogeneous, then add the eggs - one at a time and beat until fully incorporated. Add the strained cherries from the jam and the milk, the Kirsch and the almond extract. Mix well the dry ingredients – flour, baking powder, rolled oats, salt – and whisk them in.
Divide the batter amongst the muffin cups. Fill them about ¾ full. Put a cherry on top of each muffin. I prefer to press it gently until half sink, thus during the baking the cherry sinks and gets in the middle of the muffin and it's like a hidden surprise.
Bake for 20 – 25 minutes or until golden brown. Let the pan cool for ten minutes, then transfer the muffins on a wire rack to cool completely.