3 cups all-purpose flour
1 1/2 cups sugar
1 tsp salt
1 TBsp and 1 tsp baking powder
2/3 cup vegetable oil
2 eggs, room temp.
1 tsp almond extract (I used vanilla instead)
2/3 cup milk
2 cup fresh cherries, pitted & quartered
4 oz. bittersweet chocolate, finely chopped
How to make them:
Preheat oven to 400 degrees F. Grease muffin pan or line with cupcake liners.
Whisk or sift together flour, sugar, salt, baking powder.
Pour vegetable oil into a 2 cup liquid measuring cup; add the eggs, almond extract, and enough milk to reach 2 cups.
Gently whisk together the ingredients in the cup with a fork or small whisk.
Stir into flour mixture.
Fold in the cherries and chocolate.
Fill muffin cups almost to the top.
Bake for 20-25 minutes in oven or until toothpick comes out cleanly.
** After they cooled I drizzled some melted chocolate over the tops **