Chocolatey Cherrie Muffins 2001

• 34 cup dried cherries
• 14 cup kirsch liqueur
• 12 cup butter
• 6 ounces bittersweet chocolate
• 3 beaten eggs
• 12 cup granulated sugar
• 23 cup sour cream
• 1 34 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon baking soda

1. Preheat oven to 375 degrees F.
2. Combine dried cherries with the kirsh in a saucepan cook on low heat until all liquid is absorbed.
3. Set aside to cool.
4. Melt in a small saucepot over low heat the butter and chopped chocolate, remove and set aside to cool.
5. Beat the eggs with the white sugar until creamy and fluffy.
6. Beat in the sour cream.
7. Now add in the cooled chocolate mixture and stir by hand well.
8. Stir together all the dry ingredients and then add to the chocolate mixture.
9. Combine well.
10. Gently stir in the cherries.
11. Fill greased muffin tins, or lined tins with paper cups, filling to the tops.
12. Bake 20 minutes to 25 minutes until tester comes away clean.
13. Dust with powdered icing sugar when cool, or just before serving.

dried cherries, liqueur, butter, bittersweet chocolate, eggs, sugar, sour cream, flour, baking powder, baking soda

Taken from www.food.com/recipe/chocolatey-cherrie-muffins-2001-78128 (may not work)