Banana Chocolate Chip Cherry Muffins

I promised this recipe from our week of adult-only meals. It made more than enough for the two of us so I froze them, and my kids knew it. They asked for them for a snack later, so I guess they loved them, too. Hope you do as well.  The recipe is a modified version of a Banana Chocolate Chip Muffin recipe from The King Arthur Flour Baker’s Companion All-Purpose Baking Cookbook. I just added pitted sweet cherries in place of the nuts. Can you tell by their name that I like a lot of stuff in my baked goods? I would add the nuts to these if I dared. You might try pecans or walnuts if you can get away with it at your house.

Banana Chocolate Chip Cherry Muffins

8 tablespoons butter
1 cup granulated sugar
1 large egg
½ teaspoon nutmeg
2 medium-size ripe bananas, mashed
1/3 cup milk
1 cup white whole wheat flour
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ – ¾ cup chocolate chips
1 cup pitted and chopped sweet cherries
1 cup walnuts or pecans, chopped (optional)

1. Preheat the oven to 350.

2. In a medium-sized mixing bowl, cream together the butter and the sugar until they’re smooth. Scrape the bowl down, then beat in the egg, the nutmeg, the banana and milk. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.

3. Spoon the batter into 12 -18 lightly greased muffin cups. Bake the muffins for 17-20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, and after 10 minutes turn them out of the pan to cool.

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