* Exported from MasterCook *
Muffins, Chocolate and Cherry Pumpernickel
Recipe By :Jennifer Schall
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Chocolate/Cocoa
Fruit Hand Made
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pumpernickel flour
1 cup white whole wheat flour
1/2 cup brown sugar -- lightly packed
1/4 cup dark cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup canola oil
1/4 cup molasses
1/2 cup semisweet chocolate chips
1/2 cup dried cherries
Makes: 6 large muffins and 12 mini muffins, or approximately 18 regular muffins
Preheat the oven to 350F. Line muffin tins with paper liners, if desired.
Whisk together the pumpernickel flour, whole wheat flour, brown
sugar, cocoa powder, baking powder, baking soda, and salt in a mixing
bowl. In a separate bowl, combine the eggs, milk, oil, and molasses.
Add the wet ingredients to the dry ingredients, and mix until the dry
ingredients are just incorporated. Fold in the chocolate chips and
dried cherries.
Spoon the batter into the prepared muffin tins. Bake for about 10
minutes for mini muffins, 15 to 20 minutes for regular muffins, and
25 to 30 minutes for jumbo muffins. A toothpick inserted will come
out clean when the muffins are done. Cool the muffins on a wire rack.
S(Internet address):
http://www.mykitchenaddiction.com/2010/11/chocolate-and-cherry-pumpernickel-muffins/
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Per Serving (excluding unknown items): 197 Calories; 9g Fat (39.1%
calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber;
25mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1115