Ingredients:
3 oz. bittersweet chocolate
3 T. unsalted butter
1/4 C. all purpose flour
1/4 Tsp. baking powder
1/8 Tsp. salt
1 egg
1/3 C. sugar
1/3 C. dried cherries
1/2 Tsp. vanilla extract
Preheat oven to 325 degrees. Spray muffin pan or foil inserts lined with paper liners with PAM.
In a double boiler, melt the chocolate and butter, stir until melted and smooth and let cool slightly.
In a small bowl, combine the flour, baking powder and salt. In another bowl combine the egg, sugar and vanilla until it doubles in size and is light in color. Whisk in the chocolate mixture and the flour mixture until just combined and lumpy. Do not over mix. Stir in the dried cherries. Divide the batter and pour into the muffin pan, smoothing the tops with a knife. Bake about 15-20 minutes, until a toothpick comes out clean.
Transfer to a cooling rack and let stand five minutes.
Makes 6-8 muffins.
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