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Black Forest Muffins

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 coarsely chopped
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.

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