Alright, you guys, I over-purchased cherries. I made the mistake of going into the grocery store, seeing the giant bag, and assuming that I had to buy all of them. Well, guess what? You don’t have to. You can take them out. In any case, about $9 of one bag of fruit later, I’m still trying to use them up.
The good news is that, put simply, cherries are awesome. They are delicious and by far one of my favourite parts of the summer. The beau loves them, too – so what better incentive for me to bake than for us to stuff our faces with something delicious?
This is a very mish-mash recipe that I put together using things I had on hand. Initially, I wasn’t even sure if they would turn out – but, now that I have a hearty thumbs up from those near and dear, I will share this and hope that you, too enjoy the leftovers of my overspending.
Makes: About 15 muffins (weird number, I know)
You will need:
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 3 tbsp. cocoa powder
- 1 cup pitted and chopped fresh cherries
- 2 eggs
- 3 tsp. baking powder
- 3/4 cup soy milk (any milk should work)
- 1/4 cup unsalted butter, softened
- 1/3 cup sugar
- 1/2 cup chocolate chips (I used carob chips because I had them on hand)
- extra cherries for garnish
Preheat the oven to 350 degrees. Beat the butter and sugar together, then mix in the dry ingredients. Gently fold in the cherries and chocolate chips. Line your muffin tins with silicone or paper cups, or make sure they are greased. Fill each one about 2/3 full. Now, I put the garnish cherries on before putting them into the oven – however, I would recommend that you put them on closer to being finished (maybe take them out around 18-20 minutes and plop them on), unless you’re into the sunken cherry look. Bake for 20-25 minutes and then let sit and cool. Ta-da!