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    Double Fudge Muffins


    Source of Recipe


    Elaine

    List of Ingredients




    Double Fudge Muffins

    5 oz semisweet chocolate, coarsely chopped
    2 oz unsweetened chocolate, coarsely chopped
    1/3 cup butter
    3/4 cup sour cream
    2/3 cup firmly packed brown sugar
    1/4 cup light corn syrup
    1 egg, room temperature
    1 1/4 tsp vanilla
    1 1/2 cup all purpose flour
    1 tsp baking soda
    1/4 tsp salt
    5 oz semisweet chocolate, cut into 1/3 inch pieces OR 1 cup semisweet chocolate chips


    Recipe



    Preheat oven to 400°F. Generously grease 2 1/2 muffin cups or line with foil baking cups.

    Melt the chopped semi-sweet chocolate, chopped unsweetened chocolate and butter in a medium bowl set over saucepan of barely simmering water. Stir until smooth. Cool slightly.

    Whisk sour cream, sugar, corn syrup, egg and vanilla into the chocolate mixture.

    Mix flour, baking soda, and salt in large bowl. Mix in 1 cup chopped chocolate. Make well in center of dry ingredients. Add chocolate mixture to well and stir into dry ingredients until just blended (batter will be lumpy).

    Spoon batter into prepared cups, filling each 3/4 cup full. Bake muffins until tester inserted in center comes out moist and almost clean, about 20 minutes. Cool 5 minutes. Serve warm.

    Makes about 16.


 

 

 


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