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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Intense cocoa, tart cherries, tangy buttermilk - all these make a truly delicious muffin - but don't just take my word for it, you have to try them! Developed for the RSC 2004 contest. Ingredients:
1 1/2 cups pitted sour cherries |
3 tablespoons honey |
2 tablespoons balsamic vinegar |
1/4 teaspoon ground cinnamon |
1 3/4 cups all-purpose flour |
3/4 cup packed brown sugar |
1/2 cup cocoa, dutched |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 large sweet potato |
3/4 cup butter, melted |
1/2 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.
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