1/2cupDairy free dark chocolate or Dark chocolate (70%) chips / chunks
Instructions
Preheat your oven at 180C. Line a 12 cup muffin tray with paper liners.
Mix coconut milk with 2 tsp vinegar and let it sit for 5/6 minutes.
In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the sugar.
In another bowl, whisk together the milk, vanilla extract, and oil.
Pour the wet mixture onto the dry mixture and stir gently to combine.
Fold in the cherries and chocolate chunks/chips.
Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop.
Bake for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.