Chocolate Chip Cherry Pecan Muffins

In honor of chocolate chip day, today’s breakfast was Chocolate Chip Cherry Pecan Muffins.  Both kids are home this week and muffins are always a favorite, easy to grab and go (since even thought they are technically home, they really aren’t here much).  In the texture continuum, these are more cookie than cake like and quite hearty, a little on the order of granola but really good. 

Ingredients: 

• 1 1/2 cups all-purpose flour
• 1 cup oats (not instant)  whole grain steel-cut or old-fashioned rolled work best
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 2 large eggs
• 6 tablespoons butter, melted
• 1 teaspoon almond extract
• 3/4 cup buttermilk
• 1  cups coarsely chopped cherries, about 8 ounces
• 1/2 cup chopped pecans
• 1 cup chocolate chips

In a large bowl mix the dry ingredients.  Whisk together the eggs, butter and almond extract and add with the buttermilk to the dry ingredients.  When those are thoroughly mixed, add the cherries, nuts and chocolate chips.  Fill muffin cups almost to the top and sprinkle with brown sugar.  I find that larger muffin tins work the best for this recipe; the mini size is too small for the cherries and chips.  Bake in a 375 degree oven for 20-25 minutes or until browned and a toothpick comes out clean (except for any melted chocolate).  Cool for about 5 minutes in the pan, then pop out onto a rack to finish cooling.  If you try to take them out of the pan immediately, they may fall apart.