On Friday evening, me, the husband and 2 friends packed up our car and headed off towards Portland, OR. We found a fabulous flat on Airbnb and rented commuter bikes from a guy who also has goats in his yard. Our trip pretty much consisted of good beer, good food, a cheap movie (I finally saw The Hunger Games), and bike riding around the city. Portland by bike was the most perfect thing ever. We visited Salt & Straw twice for their delicious ice cream (there was a heat wave after all). Ate amazing meals at Pok Pok and Toro Bravo. Sampled delicious sour Belgium beers at Cascade Brewing. And me and Cornelius kicked some serious butt playing darts at the always casual and fun Lucky Lab which helped make up for my lousy card game on the Hedge House patio.
With all of those good times shoved into a short amount of time, it’s hard getting back into the swing of things. Luckily, there’s this awesome music video I found on YouTube where you can spot all of my summer dance moves from here on out.
And there are these muffins.
I’m hesitant to call them muffins since they are more than little cakes packed with chocolate and cherries. There’s nothing really healthy to see here, but they are delicious. And yes, we did eat them for breakfast. And for dessert. And as an afternoon snack.
The original recipe called for raspberries which I didn’t have on hand, so I subbed in some cherries. Brilliant move. I also reduced the sugar and I still found these plenty sweet. I think you could reduce the sugar by half again and still be left with a delicious chocolate treat.
elsewhere: Head over to Poppytalk where I use up a sudden mint bonanza and make a lovely dinner with quinoa, chard, red lentils & pistachios!
double chocolate cherry muffins
(recipe adapted from Kitchen Simplicity)
1 1/4 c all-purpose flour
1/2 c white sugar
1/4 c cocoa powder
2 t baking powder
1/2 t salt
1/3 c canola oil
1/3 c milk
1 t vanilla
1/2 c plain yogurt
1 c cherries, cut in half (I used frozen sour cherries, but sweet cherries would be great too)
1/2 c chocolate chips
Preheat oven to 400F. Lightly oil a 12 cup muffin tin.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. In a small bowl, mix the oil, egg, milk and vanilla together. Pour the wet into the dry and use a wooden spoon or spatula to gently stir everything together. Fold in the yogurt, cherries and chocolate chips. Spoon batter into prepared muffin tin and bake for 18-20 minutes or until a toothpick inserted into the muffin comes clean. Let sit in the tin for 5 minutes and then use a knife to loosen the muffins, remove from tin and let cool on a wire rack. Makes 12 muffins.