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Cherry Chocolate Chip Muffin Recipe

Photo by Kathy Whyte

It’s a Munchie Monday since I’m going to be off for a few days and there won’t be a Foodie Friday. Enjoy these sweet, tender muffins:

Cherry Chocolate Chip Muffins (prep time about a half hour, not counting the time it takes to halve, pit and dice two cups of fresh sweet cherries)

1 1/2 sticks of unsweetened butter, softened

1 C granulated sugar

1 tsp. vanilla

2 eggs

1/2 C. sour cream

1 tsp. each baking soda and baking powder

1/4 tsp. nutmeg

1 tsp. cinnamon

pinch of salt

2 C. flour

1/2 C. milk

2 C. diced sweet cherries

1/2 C. chocolate chips.

Preheat oven to 400 degrees.  Cream together butter, sugar, vanilla and salt.  Add egg and sour cream and beat on medium speed until well blended.  Combine the baking soda and baking powder with the flour and stir the dry ingredients into the wet about a half cup at a time.  Stir in the nutmeg and cinnamon and add enough milk until the batter is smooth.  Fold in the cherries and chocolate chips.  Spray muffin pans with no-stick baking spray. Spoon batter into the muffin cups about 2/3 full. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.

You can combine about 1/2 powdered sugar and enough milk to make a glaze and drizzle over the muffins when they are cool.

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