12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
96 mg / 4,700 mgSodium
58 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
33 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy, then beat in the eggs and vanilla extract.
Gradually combine the wet and dry ingredients, folding in the chopped cherries until just incorporated.
Divide the batter evenly into the prepared muffin tray and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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