| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cake flour |
| 1 1/4 |
c |
All purpose flour |
| 1/2 |
c |
Cocoa powder |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Decaffinaeted Folgers Crystals |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Butter, softened |
| 1 |
c |
Sour cream |
| 1 |
c |
Half-n-half |
| 2 |
|
Eggs |
|
|
Zest of two oranges, minced |
| 6 |
oz |
Finely chopped bittersweet chocolate |
INSTRUCTIONS
Butter 12 large muffin cups. Stir together flours, cocoa powder, sugars,
baking powder, folgers. In another bowl, beat butter, half-n-half, sour
cream, and eggs until smooth. Fold in dry ingredients, orange zest, and
chcocolate into egg cream mixture. Mix lightly till just moistened. Fill
prepared muffin cups 2/3 full. Bake at 350 degrees till tops are firm,
about 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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