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Chocolate Cherry Nut Muffins Kingston

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Chocolate Cherry Nut Muffins Kingston
Gourmet May 1988

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon freshly grated lemon zest
3/4 cup miniature semisweet chocolate chips
1/2 cup slivered blanched almonds
1 cup dark sweet cherries, pitted and chopped,
plus 12 whole pitted cherries
1 cup milk
1/3 cup vegetable oil
1/3 cup unsalted butter, melted, cooled
1 large egg, beaten lightly

Into a bowl sift together the flour, sugar, baking powder, and salt and stir in the zest, chocolate chips, and almonds. Combine the mixture well and stir in the chopped cherries.
In a small bowl whisk together the milk, oil, butter, and egg, add the milk mixture to the flour mixture, stirring until the batter is just combined, and divide the batter among 12 well-buttered 1/3-cup muffin tins (the tins will be full.) Press 1 whole cherry lightly into the center of each muffin and bake the muffins in the middle of a preheated 400ºF. oven for 20 to 25 minutes, or until they are pale golden and a tester comes out clean. Let the muffins cool in the tins for 1 minute, turn them out onto a rack, and let them cool completely. Makes 12 muffins.
 

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