Pumpernickel Muffins

• 3/4 cup rye flour
• 2/3 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 2/3 cup buttermilk
• 1/4 cup canola oil
• 1 tablespoon molasses
• 1/2 ounce unsweetened chocolate, melted and cooled
• 1/4 cup dried cherries

1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt.
2. In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400u0b0 for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

rye flour, allpurpose, sugar, baking powder, ground cinnamon, baking soda, salt, egg, buttermilk, canola oil, molasses, chocolate, dried cherries

Taken from www.tasteofhome.com/recipes/pumpernickel-muffins/ (may not work)