Yield: 1 Servings
|2½ cup||All-purpose flour|
|1 cup||Packed brown sugar|
|¼ cup||Unsweetened cocoa powder|
|2 teaspoons||Baking soda|
|6 tablespoons||Butter or margarine; melted|
|2 \N||Eggs; beaten|
|1½ cup||Chopped white chocolate|
I'm staring at a picture of incredible looking muffins from one of my new baking books, "All Time Family Favorites, Country Baking." What can I say? Anything chocolate mezmerizes me ;) They look moist with flecks of white chocolate spun into the dark chocolate of the muffins -- I think you'd be mezmermised too!
Preheat oven to 400 F. Grease 12 (3½-inch) large muffin cups; set aside.
Combine flour, sugar, cocoa, baking soda and salt in large bowl. Combine buttermilk, butter, eggs, and vanilla in small bowl until blended.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.
Makes 12 jumbo muffins. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 22, 1997