Chocolate Sour Cherry Muffins Recipe

Directions

• 1.

  Preheat the oven to 350^°F with a rack in the center position. Line 16 muffin tins with paper liners, and set aside.

• 2.

  Combine the oil and chocolate chips in a heat proof bowl, and heat over a double boiler, or in the microwave, stirring occasionally, until the chocolate has melted. Remove from the heat and stir. Set the bowl aside to cool for about 15 minutes.

• 3.

  In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, Truvía^® Brown Sugar Blend, and dried cherries. Stir all the ingredients together to combine. In a separate mixing bowl whisk together the whole egg, milk, yogurt and vanilla extract.

• 4.

  Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour. Whisk the ingredients together, mixing just until combined. Do not over mix the batter, or the muffins will not rise properly. Divide the batter evenly between the 16 muffins tins.

• 5.

  Bake for 20-25 minutes, or until a knife inserted into the center of one of the muffins comes out clean. Remove the muffins from the oven, and allow to cool slightly before serving. Leftovers can be stored, tightly wrapped, at room temperature for up to two days. Leftovers can also be tightly wrapped and frozen for up to a month. To thaw, remove from the freezer and leave at room temperature.