Healthy Double Chocolate Cherry Muffins

• 3/4 cups All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1/4 cups Brown Sugar (lightly Packed)
• 6 Tablespoons Unsweetened Cocoa Powder
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Mini Semi-sweet Chocolate Chips
• 1/4 cups Dried Cherries
• 1 cup Buttermilk
• 1 whole Large Egg
• 1 whole Large Egg Yolk
• 1/4 cups Canola Oil
• 1/2 teaspoons Vanilla

1. Preheat the oven to 350 F. Lightly spray a 12 cup standard size muffin tin (or a 24 cup mini muffin tin) with cooking spray, or line with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cocoa powder, baking soda and salt until well combined. Add the chocolate chips and dried cherries and toss to combine.
3. In a medium bowl, whisk together the buttermilk, egg, egg yolk, oil and vanilla until well combined. Pour this mixture into the dry ingredients and stir until just mixed. Do not over-mix.
4. Fill the prepared muffin tin with the batter, dividing it equally between the muffin cups. They will be almost full. Bake for 23-25 minutes for full size muffins, and 16-18 minutes for mini muffins, or until a toothpick inserted in the center of a muffin comes out clean.
5. Muffins are best the first couple of days after baking them, but store well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

allpurpose, whole wheat flour, ubc, cocoa, baking soda, ubc, ubc, ubc, buttermilk, egg, egg, ubc, vanilla

Taken from tastykitchen.com/recipes/breads/healthy-double-chocolate-cherry-muffins/ (may not work)