Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Cake flour |
| 1¼ cup | All purpose flour |
| ½ cup | Cocoa powder |
| ¼ cup | Brown sugar |
| ¼ cup | Sugar |
| 1 tablespoon | Baking powder |
| 1 tablespoon | Decaffinaeted Folgers Crystals |
| ½ teaspoon | Salt |
| 6 tablespoons | Butter, softened |
| 1 cup | Sour cream |
| 1 cup | Half-n-half |
| 2 \N | Eggs |
| \N \N | Zest of two oranges, minced |
| 6 ounces | Finely chopped bittersweet chocolate |
Butter 12 large muffin cups. Stir together flours, cocoa powder, sugars, baking powder, folgers. In another bowl, beat butter, half-n-half, sour cream, and eggs until smooth. Fold in dry ingredients, orange zest, and chcocolate into egg cream mixture. Mix lightly till just moistened. Fill prepared muffin cups ⅔ full. Bake at 350 degrees till tops are firm, about 15 minutes.
Posted By rubyd@... (teresa marie Cannon) On rec.food.recipes or rec.food.cooking