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Sara Evans' Double Chocolate Muffins




Source of Recipe


Internet


List of Ingredients




2 c Plain Flour
2 1/2 ts Baking Powder
1/4 c Cocoa Powder
2 tb Superfine Sugar
1 c Dark Chocolate Bits
1 Egg, Lightly Beaten
1/2 c Sour Cream
3/4 c Milk
3 oz Butter, Melted


Recipe



6 Servings

Preheat the oven to 350F degrees. Brush a 6-space large muffin tin
with melted butter or oil. Sift the flour, baking powder and cocoa into a
large mixing bowl. Add the sugar and the chocolate bits and stir to mix
through. Make a well in the center of the mixture. Add the combined egg,
sour cream, milk and melted butter all at once and stir with a fork until
just combined. (Do not overbeat, batter should look lumpy.)

Spoon the mixture into the tin. Bake for 12-15 minutes or until firm.
Loosen the muffins with a knife before turning out onto a wire rack to
cool.

Note:For a delicious topping, combine 1 2/3 oz chocolate, 1 tablespoon
cream and 1/3 oz butter in a pan; Stir over low heat until smooth.
Refrigerate until firm, then pipe or spoon over muffins. Sprinkle with
icing sugar.