Yield: 16 Muffins
|1 cup||All-purpose Flour|
|1¼ cup||Granulated Sugar|
|1 tablespoon||Baking Powder|
|1 cup||Unsalted Butter|
|4 ounces||Sweet Baking Chocolate|
|4 larges||Eggs, lightly beaten|
|1 teaspoon||Vanilla extract|
|1 cup||Chopped pecans|
Preheat oven to 400 degrees F. Grease sixteen muffin cups or use paper/foil liners
In a large mixing bowl, stir together flour, sugar, salt and baking powder.
In a small saucepan, melt butter and chocolate together over very low heat. Stir chocolate mixture into flour mixture.
Add eggs and vanilla extract and mix together just until ingredients are evenly moistened. Fold in the pecans.
Spoon the batter into the prepared muffin cups, filling each cup ¾ full.
Bake for 20 min., or until springs slightly to the touch.
When cool can be frosted if desired or sift Confectioners' Sugar over the tops.
Optional: I like to add a ½ cup of chocolate mini-chips to the batter when adding the nuts.
Yields: 16 Muffins
From the recipe files of suzy@...