Chocolate Almond Cherry Muffins

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Chocolate Almond Cherry Muffins

Source: Country Baking" by Ken Haedrich / K Ray

Ingredients:
1/4 C. unsalted butter
1 oz. unsweetened chocolate
2/3 C. packed light brown sugar
1 large egg
1 C. milk
1 tsp. vanilla extract
1 C. flour
3/4 C. whole wheat flour
1/2 C. (about 2 oz.) finely chopped unblanched almonds
1 T. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 C. quartered pitted sweet cherries (see note on pitting cherries at bottom)

Method:

1. Preheat oven to 375º F.
2. Butter 12 muffin cups. Over very low heat, start to melt the butter in a small saucepan. 3. Once it covers the bottom of the pan, add chocolate; melt chocolate completely, then remove it from heat and whisk until smooth. In a mixing bowl, whisk melted butter and chocolate with the brown sugar and egg.
4. Blend in milk and vanilla. In a separate bowl, mix flours, almonds, baking powder, salt and cinnamon.
5. Make a well in the dry ingredients then stir in the liquid ingredients all at once. Stir gently, just until no dry streaks are visible; fold the cherries in on the last few strokes.
6. Divide batter evenly among the muffin cups and bake for 20 minutes. Cool them in the pan on a rack for several minutes then serve.

NOTE: Pitting Cherries

To pit cherries by hand, score them along the circumference down to the pit, then pinch the halves off. You can also open up a large paper clip into an S-shape, stick it into the cherry at the stem end and pop the pit out. Both of these methods keep the juice loss to a minimum.

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