Ingredients
3 cups self raising flour
1 tsp baking powder
½ cup castor sugar
100g white chic chips
1 tsp cinnamon
1 400g can dark cherries, drained
200g Bulla Sour Cream
Approx 200mls milk to mix
Bulla Thick Cream to serve
Icing sugar to garnish
Method (Pre-heat oven 180 degrees)
In a large bowl combine the flour, baking powder, castor sugar, white choc chips and cinnamon mix well make a well in the centre.
Fold in the sour cream and enough milk to make a soft dropping consistency. Finally fold through the cherries.
Fill the greased muffin tins 2/3 full and bake 18 - 22 minutes until golden.
Serve warm or cool with cherry jam and a dollop of Bulla cream.
3 cups self raising flour
1 tsp baking powder
½ cup castor sugar
100g white chic chips
1 tsp cinnamon
1 400g can dark cherries, drained
200g Bulla Sour Cream
Approx 200mls milk to mix
Bulla Thick Cream to serve
Icing sugar to garnish
Method (Pre-heat oven 180 degrees)
In a large bowl combine the flour, baking powder, castor sugar, white choc chips and cinnamon mix well make a well in the centre.
Fold in the sour cream and enough milk to make a soft dropping consistency. Finally fold through the cherries.
Fill the greased muffin tins 2/3 full and bake 18 - 22 minutes until golden.
Serve warm or cool with cherry jam and a dollop of Bulla cream.