In a nutshell, let me remind you the principles of cooking muffins: mix separately dry and liquid ingredients. Mix, but not break! Then pour liquid into dry (not Vice versa). Mix without fanaticism. Only until such time as moisten all flour. The dough should be slightly lumpy. Forms fill to the top to get baked into a distinctive cap and bake immediately at 200 degrees for 20-30 minutes, poweraa the readiness of wooden stick. And get air muffins with a dense crumb. Main advantage: preparing easy, fast, and the result is subject to all rules - always great!

The highlights recalled. Proceed directly to the preparation. On a steam bath melt dark chocolate and butter.

I repeat an important moment for chocolate: not on the water, and a steam bath. Bowl of boiling water does not apply. Otherwise the temperature is too high and the chocolate may curdle.

Add milk.

Lightly beaten egg. All mix until smooth, but not break.

The liquid phase is prepared.

In another dish mix the flour, a pinch of salt (salt will make the flavor richer), leavening agent, sugar. By the way, sugar in the original recipe was 100 grams, but I put less and comes out well. All mix well.

Pour liquid phase in the dry. Stir with a spoon until all the flour is moisten.

To cherry candied fruit settled to the bottom, and were distributed evenly, they must first roll in flour. Sent the candied fruit into the dough and knead just a few movements.

Fill the form to the top. Silicone molds are no grease and metal grease with butter.

And now another little secret. To top the muffins had a crispy crust, sprinkle with sugar. Bake as I wrote above, at 200 degrees for 20-30 minutes, poweraa the readiness of wooden stick.

Enjoy! Savory!