From Quick Cooking, Jan/Feb 1999, page 47.)
1 ½ cups flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
1 egg
½ cup milk
¼ cup oil
1 jar (10 oz.) maraschino cherries
¾ cup miniature semisweet chocolate chips
½ cup chopped pecans
1 cup powered sugar
softened cream cheese (optional)
In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and oil. Stir in dry ingredients just until moistened. Drain cherries, reserving 2 T. juice for glaze. Chop cherries and fold into batter with chocolate chips, and pecans. Spoon the batter by tablespoon into greased or paper lined heart or miniature muffin cups. Bake at 375 degrees for 10 to 13 minutes or until muffins test done. Coo 10 minutes. Remove from pans to wire racks. Combine powdered sugar, and reserved cherry juice to make a thin glaze. Drizzle over muffins. Serve with cream cheese, if desired. Makes about 4 dozen muffins.
