Source: Martha White Kitchens

2 (7.6 ounce) package banana nut muffin mix
1/2 cup coarsely chopped, drained maraschino
    cherries (or substitute chopped dried cherries)
1 (6 ounce) package (1 cup) semisweet chocolate chips
1 1/4 cups milk
1 tablespoon milk

Preheat oven to 450 degrees F. Line 12 muffin cups with paper baking cups; spray paper cups with nonstick cooking spray.

In large bowl, combine muffin mix, cherries and 3/4 cup chocolate chips; mix well. Add 11/4 cups milk; stir just until dry ingredients are moistened. Spoon batter into sprayed, lined muffin cups.

Bake for 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan; place on wire rack.

Melt remaining 1/4 cup chocolate chips in 1 tablespoon milk in microwave or saucepan; stir until smooth. Drizzle over muffins.

Yields 12 muffins.