Chocolate Sour Cherry Muffins
- Number of Servings: 16
Ingredients
1/4 cup grape seed or sunflower oil1/4 cup dark chocolate chips1 1/4 cup plus 1 tablespoon all-purpose flour1 teaspoon baking soda1/2 cup unsweetened cocoa powder1/4 teaspoon salt1 1/8 cup light brown sugar, packed2/3 cup dried sour cherries1 large whole egg2/3 cup reduced fat milk1/2 cup plus 1 tablespoon reduced fat Greek style yogurt1 teaspoon vanilla extract
Preheat the oven to 350° F with a rack in the center position. Line 16 muffin tins with paper liners, and set aside.
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 to combine. Set the bowl aside to cool for about 15 minutes.
In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar 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.
Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.
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.
Serving Size: Makes 16 servings
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 to combine. Set the bowl aside to cool for about 15 minutes.
In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar 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.
Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.
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.
Serving Size: Makes 16 servings
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 5.8 g
- Cholesterol: 13.6 mg
- Sodium: 95.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
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