Schwarzwalder Kirschtorte Muffins
|Semisweet chocolate||4 Ounce|
|Unsweetened chocolate||1 Ounce|
|Butter||1⁄2 Cup (8 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Diced bing cherries||1 Cup (16 tbs), drained|
Melt chocolate with butter.
Whisk cream, sugar, syrup, egg and vanilla.
Mix flour, baking powder, salt, nuts and well-drained cherries.
Add chocolate and butter mixture to eggs, cream, sugar and syrup.
Pour into well of dry ingredients.
Spoon into muffin pans three-fourths full.
Bake until tester comes out clean.
Bake at 375 degrees 20-25 minutes