| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Squares unsweetened chocolate |
| 3 |
|
Squares semisweet chocolate |
| 1/4 |
c |
Butter |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Instant coffee granules or powder |
| 1/2 |
c |
Semisweet chocolate chips |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350*F. Butter standard muffin tins. Combine unsweetened and
semusweet chocolates and butter in top pan of double boiler and place over
simmering water. Stir frequently until melted and smooth. Set aside to cool
slightly. In small bowl stir and toss together flour, baking powder and
salt; set aside. In another bowl combine the eggs, sugar, vanilla and
coffee granules or powder. Beat until light and double in volume (a
hand-held mixer is useful for this step). Beat in chocolate mixture and the
the combined dry ingredients just until blended. Stir in chocolate chips
and walnuts. The mixture will be stiff, almost like dough. Spoon into
prepared muffin tins,filling each cup about two-thirds full. Using
moistened fingertips smooth the top of each muffin. Bake until they look
dry on top, about 15 minutes. Do not overbake, the centers should remain
moist. Cool in tins for 10 minutes the remove. Makes 12 standard muffins.
Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@swbell.net> on Apr 08,
1998
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