| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate, Muffins, Breads |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
c |
Unsweetened nonalkalized cocoa powder |
| 2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Milk, at room temperature |
| 8 |
tb |
(1 stick) unsalted butter, |
|
|
Melted and cooled |
| 1 |
lg |
Egg, at room temperature, lightly beaten |
| 1 |
ts |
Vanilla extract |
| 6 |
oz |
White chocolate, cut into 3/4-inch chunks |
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 375 F. Lightly
butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and the edges
surrounding the cups.
2. In a large bowl, stir together the flour, sugar, cocoa, baking powder,
salt, and baking soda. In another bowl, stir together the milk, butter,
egg, and vanilla until blended. Make a well in the center of the dry
ingredients. Add the liuid ingredients and stir just to combine. Stir in
half of the white chocolate chunks.
3. Spoon the batter into the prepared muffin cups. Sprinkle the tops with
the remaining white chocolate chunks. Bake for 20 to 25 minutes or until a
cake tester toothpick inserted in the center of one of the muffins comes
out clean.
4. Cool the muffins in their pans set on a wire rack for 5 minutes. Remove
the muffins from the cups and finish cooling on the wire rack. Serve warm,
or cool completely and store the muffins in an airtight container at room
temperature.
Yield: 12 muffins
Source: Glorious Chocolate by Mary Goodbody and the Editors of Choclatier
Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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