|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Baked Goods -> Muffins
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 ounces chopped semisweet chocolate 8 tbsp. butter 1 1/2 cups all purpose flour 1/4 cup cocoa powder 2 tsp. double-acting baking powder 1 tsp. baking soda 1/8 tsp. salt 2 large eggs, beaten to blend 2/3 cup sugar 1/2 cup milk 1 1/2 cups semisweet chocolate chips 1 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper muffin cups. Combine 4 ounces semisweet chocolate with butter in the top of a double boiler over simmering water. Melt, stirring occasionally, until smooth. Remove from over water and let cool 15 minutes at room temperature. Sift together flour, cocoa, baking powder and baking soda in a large bowl. Stir in salt. Whisk together eggs, sugar and milk in a medium bowl. Add melted chocolate mixture and whisk until well blended. Fold in the flour mixture, chocolate chips and walnuts. Fill muffin cups 3/4 full with batter. Bake muffins 16 to 18 minutes until springy to the touch. Transfer pan to a rack and cool completely. Invert pan and turn out cooled muffins. Store muffins in an airtight container at room temperature.
Makes 12 muffins.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|