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1
Wash the cherries and remove the seeds.
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2
Put the ingredients into a frying pan without any oil and turn on the heat.
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3
When the sugar dissolves, add the cherries and simmer for about 5 minutes.
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4
Dissolve the cornstarch and lemon juice in water, then add to the pan.
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5
Simmer until thickened.
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6
Then, add the Kirschwasser.
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7
The sauce is done.
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8
Bring the butter, egg, and milk to room temperature.
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9
Combine the flour and baking powder and sift.
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10
Line the muffin tin with paper cups.
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11
In a bowl, knead the butter until creamy, then add the sugar and mix well.
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12
Preheat the oven to 180C.
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13
Add a little bit at a time of the beaten egg and milk into the bowl from Step 6, mixing well with each addition.
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14
Add the sifted dry ingredients to Step 7, folding without kneading, until no longer powdery.
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15
Add the cherry sauce from Step 4 to Step 8 and combine evenly.
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16
Spoon the batter into the muffin tin and smooth the surfaces.
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17
Bake at 180C for 30-35 minutes.
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18
Cover with aluminum foil along the way.
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19
Check with a skewer or toothpick to see if it's done.
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20
Let cool, then remove from the muffin tin.
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21
Continue cooling on a rack.
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22
When you cut it in half, it looks like this.
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23
It's full of cherries.
