Sachertorte Muffins
Source of Recipe
"750 Best Muffin Recipes", by Camilla V. Saulsbury
2 cups all-purpose flour
1 cup unsweetened cocoa powder
-- (not Dutch process)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup sour cream
1/2 cup unsalted butter -- melted
1 teaspoon almond extract
1 1/2 cups miniature semisweet chocolate chips
1/2 cup apricot preserves
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together sugar, eggs, sour cream, butter, and almond extract until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
Divide half the batter equally among prepared muffin cups. Spoon 2 teaspoons preserves into the center of each cup. Top with the remaining batter.
Bake in preheated oven for 21 to 25 minutes or until tops are firm to the touch. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Makes 12 muffins
Categories: Austria, Muffins
Recipe typed for you by Judi Mae Phelps.
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