Chocolate Cherry Bread Muffins

This week’s goal: Get to the bottom of the freezer and pantry in preperation for Pesach. Throughout the year I pop my leftover bits and pieces of challah into a ziploc and store in the freezer until I have a use for it such as french toast, cholent kugel, or simply bread crumbs. While your excess chometz may differ from mine, I hope this recipe will inspire you to take inventory and come up with your own Pre-Pesach Recipe.

These bread muffins are worth a try before Pesach or any other time. Serve warm with a scoop of vanilla ice cream

Ingredients:

2 cups soy milk
4 large eggs
1/3 cup sugar
1/4 cup oil
1 teaspoon vanilla extract
8 cups bread cubes
1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 can sour or sweet pitted cherries, drained
1/2 cup chocolate, cut into chunks

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the soy milk, eggs, sugar, oil and vanilla. Stir in the bread chunks and let the mixture sit for 10-20 minutes (the sturdier the bread the longer it takes to soften in the milk mixture).
3. In a small bowl, stir together the flour, baking powder, and salt; add to the bread mixture and stir until just blended. Stir in the drained cherries and chocolate chunks.
4. Spray a muffin pan with cooking spray. Divide the mixture among 12 muffin tins and bake for 25-30 minutes until golden and set. Transfer to a wire rack to cool.

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