Lemon-Coconut Scones _lowres

Advocate staff photo by HEATHER MCCLELLAND -- The first course for Teatime at St. Paul Lutheran Church in Baton Rouge includes, from left, clockwise, Lemon-Coconut Scones, Amish friendship bread and Cherry Chocolate Chip Muffins. Mock Devonshire cream, lemon curd and strawberry jam accompany the breads.

Cherry Chocolate Chip Muffins

Makes 6 muffins. Recipe is provided by Lin Falcon, who says the Women of the ELCA at St. Paul adapt the recipe to make minimuffins. They substitute mini chocolate chips and chop the cherries into small pieces.

1 cup all-purpose flour

1/3 cup sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg

1/3 cup 2 percent milk

1/4 cup canola oil

1 tsp. almond extract

1/2 cup halved maraschino cherries

1/2 cup semisweet chocolate chips

1. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips.

2. Fill paper-lined muffin cups three-fourths full. Bake at 350 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. (If making minimuffins, bake at 350 F for 10-12 minutes.) Cool for 5 minutes before removing from pan to a wire rack. Serve warm.