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- 2 cups self-rising flour
- 1 teaspoon ground allspice
- 1/4 cup ground almonds
- 1/3 cup packed brown sugar
- 1 egg
- 1/3 cup butter, melted
- 2/3 cup buttermilk
- 1 cup chocolate chips
- 1 cup bottled or canned red cherries, pitted and drained
Preheat the oven to 350 degrees F.
Grease a 6-cup large muffin pan. Sift the flour and allspice into a large bowl. Stir in the almonds, sugar, egg, butter, buttermilk, chocolate and cherries. Mix lightly with a fork until just combined.
Spoon the mixture evenly into the prepared muffin pan. Bake for 20-25 minutes, or until a skewer inserted in the middle of one of the muffins comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
Serve warm or cool.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
465 calories; 23g total fat; 67mg cholesterol; 578mg sodium; 62g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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