Title: Black Forest Muffins
Categories: Muffins Chocolate Fruit
Yield: 12 Servings
| 6 | oz | Semisweet chocolate |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Buttermilk |
| 1/2 | c | Sugar |
| 1 | | Egg; lightly beaten |
| 2 | tb | Cherry brandy |
| 1 1/2 | ts | Vanilla |
| 12 | oz | Pitted dark sweet cherries; frozen, thawed, drained coarse |
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
Preheat oven to 400~. Grease 12 muffin cups. In a small saucepan, or
microwave, melt chocolate with butter over low heat. Let stand 10 minutes,
or until cooled. In a small bowl, stir chocolate mixture with buttermilk,
sugar, egg, brandy, and vanilla until blended; stir in cherries. In a large
bowl, stir together flour, baking soda, and salt. Make a well in center of
dry ingredients; add chocolate mixture and stir just to combine. Spoon
batter into prepared muffin cups; bake 20-25 minutes, or until a cake
tester inserted in center of one muffin comes out clean. Remove muffin tin
to wire rack. Cool 5 minutes before removing muffins from cups; finish
cooling on rack. Serve warm or cool completely and store in an airtight
container at room temp.