Chocolate Cherry Muffin Tops

In a mixing bowl cream the butter and sugars until creamy. Add the cherry juice, egg, and yogurt to the butter and beat again. Sift together the baking powder, baking soda, salt, cocoa powder, cinnamon, and flour and add alternately with the coconut milk to the butter mixture and beat gently. Stir in the chocolate chips and chopped cherries by hand.

Spoon a large tablespoon of batter into a greased muffin top pan (I used a whoopie pie pan). Bake at 400ºF for 12 minutes. Let cool 2 minutes in the pan, then remove to a wire rack to cool. Store in a sealed container for up to 4 days.

Makes 24 muffin tops.

Note: You can use a regular muffin tin if you don’t have a muffin top pan. Bake the muffins for 18 minutes. Makes about 15 muffins.