Sour Cherry Chocolate Chip Muffins|
Yield: 12-14 muffins
Category: Breads & Muffins
2 C flour
1 1/2 tsp. baking powder
dash of salt
1/2 C Pioneer or Big Chief Sugar
1 pkg. (8 oz.) cream cheese, cut into chunks, softened
1 C sour cream, room temperature
2 eggs, room temperature
1/2 C milk
1 tsp. vanilla
1 C chocolate chips
1 C dried tart cherries, chopped
Preheat oven to 350 degrees F. In a large bowl mix flour, baking powder and salt together; set aside. In a food processor, cream together the cream cheese and Pioneer or Big Chief Sugar; add the sour cream and mix. Add eggs in one at a time. Add milk and vanilla; mix. Turn off food processor. In the center of the flour make a well and add the liquid mixture and blend together until the dry ingredients are wet; the mixture will be lumpy. Fold in cherries and chocolate chips. Put dough into greased muffin cups or paper lined holders. Bake for approximately 20-30 minutes or until the tops are slightly brown and a toothpick comes out clean.
Recipe submitted by Jessica Koczan of Lansing, MI contestant of the 2006 Michigan's Best Bread Contest.
*Note: Together Zehnders of Frankenmuth, Pioneer Sugar and AAA Living Magazine sponsor a baking contest each spring.