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    You are in: Home / Recipes / Choco-cherry Muffins Recipe
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    Choco-cherry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    evelyn/athens's Note:

    Intense cocoa, tart cherries, tangy buttermilk - all these make a truly delicious muffin - but don't just take my word for it, you have to try them! Developed for the RSC 2004 contest.

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    Units: US | Metric


    Muffin Batter


    1. 1
      For cherries: In a small non-stick skillet heat cherries, honey, balsamic vinegar and cinnamon over medium-low heat till mixture starts to bubble; at low heat, cook cherries till they have released some of their juices, and the honey-juice mixture starts to thicken (caramelize) 5-6 minutes; remove from heat; distribute cherry mixture evenly among 12 sections in an ice-cube tray and freeze; make this atleast 2 hours before the muffin batter.
    2. 2
      For sweet potato puree: peel one large sweet potato, place in a covered, microwavable container, and nuke at high for 6 minutes; allow to cool; drain away any excess water it has released; and mash with fork.
    3. 3
      Preheat oven to 375F; line 12 muffin cups (I use non-stick) with muffin liners.
    4. 4
      For muffin batter: Mix all dry ingredients in one bowl and all wet in another; add the dry ingredients to the wet and stir with a fork till batter is just mixed; batter will be very thick; distribute batter among 12 muffin cups (for my muffin pan, the batter came up level to the top of cup); press 1 cherry 'ice-cube' lightly into top of each muffin, embedding slightly; bake for 30-32 minutes, or until muffins test done.

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    Nutritional Facts for Choco-cherry Muffins

    Serving Size: 1 (1268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 285.0
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 7.5 g
    Cholesterol 46.4 mg
    Sodium 370.0 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 1.8 g
    Sugars 21.0 g
    Protein 3.9 g

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