Cherry Chip Muffins
2 cups flour
1 cup milk chocolate chips
1/4 cup sugar
1/4 cup brown sugar packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cherries, whole or chopped
3/4 cup milk
1/3 cup vegetable oil
1 large egg
Preheat oven to 375°. Grease 12 muffin-pan cups or line with paper liners.
In a large bowl, combine flour, chips, sugar, brown sugar, baking powder, baking soda, and salt. Stir in cherries; set aside.
In a small bowl, combine milk, oil, and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into muffin cups; muffin cups will be full.
Bake 18 to 20 minutes until golden. Cool 5 minutes. Remove from pan. Serve warm or cool completely on a wire rack.
Cover and store at room temperature.
If making Texas style (double sized) muffins, bake 25-30 minutes or until lightly browned and toothpick inserted in center comes out clean (unless it hits a chocolate chip!)
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