Cherry Chocolate Muffins

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 cup Pillsbury BEST® All Purpose Flour
•	2 tablespoons unsweetened cocoa powder
•	2 teaspoons baking powder
•	1/4 teaspoon salt
•	1 large egg
•	3 tablespoons Crisco® Pure Vegetable Oil
•	2 tablespoons milk
•	2/3 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
•	1/4 teaspoon almond extract
•	1 tablespoon miniature chocolate chips

Directions:

1	HEAT oven to 375°F. Coat 6 muffin cups with no-stick cooking spray.
2	COMBINE flour, cocoa, baking powder and salt in large bowl. Beat egg in small bowl. Blend in oil, milk, preserves and almond extract. Stir egg mixture into flour mixture just until moistened. Divide batter evenly in prepared muffin cups. Sprinkle with chocolate chips.
3	BAKE 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Run a knife around edge of each muffin before removing from pan.