Makes 16 muffins
- 1/4 cup canola oil
- 1/4 cup semi-sweet chocolate chips
- 8 ounces all purpose flour (1 1/4 cup plus 1 Tbsp.)
- 1 tsp. baking soda
- 2 ounces unsweetened cocoa powder (1/2 cup)
- 1/4 tsp. salt
- 7 ounces light brown sugar (1 1/8 cup packed)
- 2/3 cup dried sour cherries
- 1 large whole egg
- 2/3 cup reduced fat milk
- 1/2 cup plus 1 Tbsp. reduced fat Greek style yogurt
- 1 tsp. vanilla extract
Preheat the oven to 350°, with a rack in the center position. Line 16 muffin tins with paper liners, and set aside.
Combine the oil and chocolate chips in a heat proof bowl, and heat over a double boiler, or in the microwave, stirring occasionally, until the chocolate has melted. Stir to combine, and set aside to cool for about 15 minutes.
In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar and dried cherries. Stir all the ingredients together to combine. In a separate mixing bowl whisk together the whole egg, milk, yogurt and vanilla extract.
Pour the cooled chocolate mixture, and the yogurt mixture into the bowl with the dried cherries. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.
Bake for 20-25 minutes, or until a knife inserted into the center of one of the muffins comes out clean. Remove the muffins from the oven, and allow to cool slightly before serving. Leftovers can be stored, tightly wrapped, at room temperature for up to two days.