Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Muffins
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Vanilla extract
6 oz White chocolate, cut into
-3/4-inch chunks
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
