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“Intense cocoa, tart cherries, tangy buttermilk - all these make a truly delicious muffin - but don't just take my word for it, you have to try them! Developed for the RSC 2004 contest.”
READY IN:
50mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. For cherries: In a small non-stick skillet heat cherries, honey, balsamic vinegar and cinnamon over medium-low heat till mixture starts to bubble; at low heat, cook cherries till they have released some of their juices, and the honey-juice mixture starts to thicken (caramelize) 5-6 minutes; remove from heat; distribute cherry mixture evenly among 12 sections in an ice-cube tray and freeze; make this atleast 2 hours before the muffin batter.
  2. For sweet potato puree: peel one large sweet potato, place in a covered, microwavable container, and nuke at high for 6 minutes; allow to cool; drain away any excess water it has released; and mash with fork.
  3. Preheat oven to 375F; line 12 muffin cups (I use non-stick) with muffin liners.
  4. For muffin batter: Mix all dry ingredients in one bowl and all wet in another; add the dry ingredients to the wet and stir with a fork till batter is just mixed; batter will be very thick; distribute batter among 12 muffin cups (for my muffin pan, the batter came up level to the top of cup); press 1 cherry 'ice-cube' lightly into top of each muffin, embedding slightly; bake for 30-32 minutes, or until muffins test done.

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