6 tbsp "butter"
4 ounces bitter sweet chocolate
1 cup soy cream
4 tbs flax + 6 tbs water (2 "eggs")
1 1/3 cup flour
1/3 cup unsweetend cocoa
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cherries
1/2 cup semi sweet chocolate chips
1/4 unrefined cane sugar
*preheat oven 375
In a thick bottomed sauce pan heat "butter" and bitter sweet chocolate and "cream" over low heat until just melted. Set aside and let cool for 15 min (or stick it out side at 2 am when is 5 degrees outside for like 5 minutes). When its cool by whatever means necessary add "egg". In large bowl whisk flour, cocoa, brown sugar, baking powder, baking soda, and salt. Add chocolate mixture, stir until just mixed. fold in cherries. Spoon into lined muffin tin . Sprinkle with chocolate chips and cane sugar. Bake 20-25 minutes.
Cherry and chocolate?! Could you find a faster way to my heart?
ReplyDeleteI made a blog post about your blog. I hope that's ok! You should check it out!
ReplyDeletedelicious muffin. played a great role as breakfast over some knitting instruction from cait.
ReplyDeletewould be super with a glass of milk (or soymilk for any of you vegans out there). i'll take the glass from bessie.
-trevor
You DID go the extra mile to get the extra chocolatey goodness. And then we all got it too! Yum!
ReplyDeleteI love chocolate. The muffin looks so moist. I have baked a chocolate cake using silken tofu instead of eggs and that was ultra moist too.
ReplyDeleteThis muffin was by far the most decadent of those I have had throughout Cait's muffin quest. The cherries complemented the chocolateness of the muffin in a unique way that you will agree is amazing.
ReplyDelete