I bought these Log House cherry baking chips in the Valentine's Day section of the grocery store, but only needed about a quarter of what I bought. Oops. Therefore, I was ecstatic to make these muffins with the leftovers. (Pretty sad I get so excited over this stuff, I know.)
They turned out even better than I thought! I let them cool for maaaybe two minutes before trying one.. Maybe. I love the blog I adapted this from, Sally's Baking Addiction. You can't go wrong with her recipes - you just can't.
And, what else are Saturdays for anyway? Baking, of course. Baking, sleeping and wearing sweatpants all day. The great thing about these muffins is they take no time at all to whip up. There's only a few ingredients, and the total time is less than a half hour. Score.
So if I haven't spelled it out enough yet, go make these! They are delicious! And, dare I say it, pretty healthy. They're great for breakfast, a snack or even dessert if you'd like. Enjoy these, I know you will!
Prep Time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes.
Yields: 10 muffins
Ingredients:
1/2 cup whole wheat flour (or all-purpose)
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
2 tablespoons honey (or pure maple syrup)
1/4 cup brown sugar
1/2 cup + 2 tablespoons unsweetened applesauce
1 egg
1/3 cup cherry chips
1/3 cup dark chocolate chips
Directions:
1. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray. Set aside.
2. In a medium bowl, gently toss flours and baking soda. Set aside.
2. In a medium bowl, gently toss flours and baking soda. Set aside.
3. In a separate bowl, whisk honey, brown sugar and applesauce until no sugar lumps remain. Whisk in egg until fully incorporated.
4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined, and flour is no longer visible. Do not overmix. Fold in cherry chips and chocolate chips.
4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined, and flour is no longer visible. Do not overmix. Fold in cherry chips and chocolate chips.
5. Divide batter evenly between 10 muffin tins. Bake 15-20 minutes until they are a light golden brown, and a toothpick inserted in the center comes out clean.
6. Allow to cool a couple minutes before removing from tins. Store in an airtight container at room temperature or in the refrigerator for 5-7 days, or freeze up to 3 months.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
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