Choco-cherry Muffins

Name: Choco-cherry Muffins
Ingredients: 1 12 cups pitted sour cherries; 3 tablespoons honey; 2 tablespoons balsamic vinegar; 14 teaspoon ground cinnamon; 1 34 cups all-purpose flour; 34 cup packed brown sugar; 12 cup cocoa, dutched; 1 tablespoon baking powder; 12 teaspoon baking soda; 12 teaspoon salt; 14 teaspoon ground cinnamon; 1 large sweet potato; 34 cup butter, melted; 12 cup buttermilk; 1 extra large egg; 1 tablespoon balsamic vinegar; 2 teaspoons vanilla extract

17 ingredients

4 steps

Ingredients

1 12 cups pitted sour cherries
3 tablespoons honey
2 tablespoons balsamic vinegar
14 teaspoon ground cinnamon
1 34 cups all-purpose flour
34 cup packed brown sugar
12 cup cocoa, dutched
1 tablespoon baking powder
12 teaspoon baking soda
12 teaspoon salt
14 teaspoon ground cinnamon
1 large sweet potato
34 cup butter, melted
12 cup buttermilk
1 extra large egg
1 tablespoon balsamic vinegar
2 teaspoons vanilla extract

Directions

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

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

Preheat oven to 375F; line 12 muffin cups (I use non-stick) with muffin liners.
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.