Ingredients

½ jar of morello cherries
1 egg(s)
120 g sugar
1 pack of vanilla sugar
80 ml oil 250
ml milk 250
g wheat flour
2 tsp baking powder
4 tbsp cocoa powder
2 tbsp milk
1 pack of pudding powder, vanilla
250 g butter
100 g sugar
500 ml milk
½ pack of chocolate coating, dark

preparation

Preheat oven to 180°.

Mix the egg, sugar, vanilla sugar, oil, flour, baking powder and 250 ml milk to form a dough.
Divide half of the dough into the muffin cases, mix the rest with 2 tablespoons of milk and the cocoa and pour over the light dough in the muffin cases.
Spread a few morello cherries over the dough and bake in the oven for 20 minutes.

In the meantime, bring 500 ml of milk to the boil and mix 2 tablespoons of milk with the pudding powder. Add 100 g of sugar and the butter to the milk and dissolve the butter in it.

Add the mixed pudding powder to the milk and stir well until a creamy mixture forms. Allow the pudding to cool.

When the muffins are ready, press small hollows into the dough and add the vanilla pudding.
Melt the chocolate coating and spread it over the muffins. Then let the muffins cool in the fridge.