Choco-cherry Muffins

• 1 12 cups pitted sour cherries
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 14 teaspoon ground cinnamon
• 1 34 cups all-purpose flour
• 34 cup packed brown sugar
• 12 cup cocoa, dutched
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 14 teaspoon ground cinnamon
• 1 large sweet potato
• 34 cup butter, melted
• 12 cup buttermilk
• 1 extra large egg
• 1 tablespoon balsamic vinegar
• 2 teaspoons vanilla extract

1. For cherries: In a small non-stick skillet heat cherries, honey, balsamic vinegar and cinnamon over medium-low heat till mixture starts to bubble; at low heat, cook cherries till they have released some of their juices, and the honey-juice mixture starts to thicken (caramelize) 5-6 minutes; remove from heat; distribute cherry mixture evenly among 12 sections in an ice-cube tray and freeze; make this atleast 2 hours before the muffin batter.
2. For sweet potato puree: peel one large sweet potato, place in a covered, microwavable container, and nuke at high for 6 minutes; allow to cool; drain away any excess water it has released; and mash with fork.
3. Preheat oven to 375F; line 12 muffin cups (I use non-stick) with muffin liners.
4. For muffin batter: Mix all dry ingredients in one bowl and all wet in another; add the dry ingredients to the wet and stir with a fork till batter is just mixed; batter will be very thick; distribute batter among 12 muffin cups (for my muffin pan, the batter came up level to the top of cup); press 1 cherry 'ice-cube' lightly into top of each muffin, embedding slightly; bake for 30-32 minutes, or until muffins test done.

sour cherries, honey, balsamic vinegar, ground cinnamon, flour, brown sugar, cocoa, baking powder, baking soda, salt, ground cinnamon, sweet potato, butter, buttermilk, egg, balsamic vinegar, vanilla

Taken from www.food.com/recipe/choco-cherry-muffins-93977 (may not work)