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This Recipe contributed by: | ||||||||||
| We are hardcore house restorers. Like an experienced team recruiter we can look an old house in the boiler and pick a winner. With each house we start with the basic recipe for renovation which is taking a rundown place and making it look great and work perfectly while maintaining its age-old spirit. I cook the same way. With this recipe we took a basic muffin recipe and worked with it until it fit my chocolate lover’s pallette to a "T." Extra Chocolate Muffins Number of servings: 7-9 Serving Size: 2 muffins Pan Size: Medium cupcake pans Oven temp: 425 Preparation time: 15 min. Cooking Time: 10-15 min. Ingredients in Order of Use: 1/3 cup sugar (less or more to taste) 4 tbsp. (2 oz.) unsalted margarine or butter 2 eggs 1 tsp. Vanilla extract 1 tsp. Almond extract 1 ½ cups all-purpose flour ½ cup powdered cocoa 1/4 tsp. Salt 3 tsp. Baking powder 3/4 cup milk ½-3/4 cups chocolate, semi-sweet or mini chips In the medium-size ceramic mixing bowl you intend to mix this recipe in, place sugar and margarine/butter. Heat in the microwave about 30 sec. Or until butter is melted. Cream together and add egg. Mix together thoroughly. Add extracts. Measure dry ingredients into a sifter. Sift into wet mixture, add milk and stir until mixed. Do not over mix. Fold in chocolate chips. Grease muffin pans with a non-stick flavorless spray or use cupcake papers. Spoon just under 1/4 cup mix into each cup, more if using large size tins. Do not overfill. Bake 10-15 minutes in oven. When done, a pick comes out clean and top is puffed and nearly pointed. Do not overcook. Allow to cool slightly before removing form pan. May be cooked in cornbread molds. also. Serve with butter or dust with powdered sugar. Fantastic hot alongside ice cream. Makes 14-18 muffins. Created by Judy Hotchkiss, innkeeper | ||||||||||
| (Updated: 02 Feb 2004) | ||||||||||
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