Weekend Breakfast in Bed + Recipe

Dark Chocolate Chip & Cherry Muffins
makes ~12 large muffins

2 c. flour
1/3 c. light brown sugar
1/3 c. white sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1/2 c. butter, softened
2 eggs, beaten
1 tsp. vanilla extract
1 pkg. dark chocolate chips
1 c. dried cherries, chopped

Preheat the oven to 400 degrees. Grease a muffin tin with vegetable oil and set aside. In a large bowl, stir together the dry ingredients: flour, sugars, baking powder and salt. Using a second bowl, stir together the wet ingredients: milk, eggs, butter and vanilla. Make a well in the middle of the dry ingredient bowl, and slowly pour the wet ingredients into the center. Stir until the mixture is blended and clumps are combined. Softly fold in the chocolate chips and cherries. Spoon the batter into the muffin tin about 3/4 the way full. Bake for 15-20 minutes or until the muffins are golden brown at the edges. Remove from the oven and cool on a rack for 5 minutes. To get the muffins out of the tin, run the dull side of a butter knife around the edges of the muffins. They should pop cleanly from the tin.