MUFFIN OF THE MONTH- Chocolate Cherry

Everywhere I turn right now I see cherries for sale! So naturally my muffin of the month for August had to be Chocolate Cherry. On the surface you'd think these should just be a naughty little treat, but with no oil or butter and relatively low sugar content, these are healthy enough to eat for breakfast. So live a little and start out your morning with a little decadence.

2 1/2c      flour

1/2c         sugar 

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt 

2            eggs

1c        milk (nut milk works too!)

2tbsp    vanilla

1c          shredded zucchini

1/4c       chocolate chips

12          cherries pitted & cut in half

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and vegan chocolate chips.