Candied Cherry Muffins

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2 c. all-purpose flour
2 c. chocolate chips
1/4 c. firmly packed light brown sugar
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 c. candied cherries, chopped
3/4 c. milk
1/3 c. vegetable oil
1 egg

Combine flour, 1 3/4 cups chocolate chips, brown sugar, sugar, baking powder, soda and salt. Stir in candied cherries; set aside.In small bowl combine milk, oil and egg until well blended. Stir into flour mixture just until dry ingredients are moistened.
Spoon into paper lined muffin cups. Sprinkle with remaining chocolate chips. Bake 20 minutes at 375 degrees until golden. Makes 12 large muffins.
After the muffins cool you can glaze them.

GLAZE

• 1/4 cup butter
• 2 cups powdered sugar
• 2 tbsp milk, or more to consistency desired
• extract/flavoring, fruit zest/juice, chocolate

DIRECTIONS

1. Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
2. Sift 2 cups of powdered sugar into a medium size bowl.
3. Add the melted butter to the powdered sugar.
4. Add 2 tablespoons of milk.
5. Beat until smooth and creamy, adding a little more milk if necessary.
6. Drizzle over a cooled cake.

The glaze sets quickly, applying decorations or toppings such as nuts, should be done immediately. Allow a glazed cake, cupcakes and/or muffins to set for at least 2 hours at room temperature.
TIPS

• For a richer and creamier glaze, use heavy cream or whipping cream in place of the milk.
• Add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
• Try substituting citrus juice for the milk and add a little grated zest for a great citrus flavor.