Double Chocolate Cherry Muffins

Ingredients

• Wheat flour

  Whole-grain

  140g

• Dates, deglet noor

  120g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  15g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Mascarpone

  Belgioioso - Freshdirect

  120g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  100g

• Olive oil

  Salad or cooking

  30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Sweet cherries

  Raw

  150g

• Semisweet chocolate

  Candies

  ½ cup mini chips or 87g

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper baking cups.
2. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
3. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

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