Double Chocolate Muffins
Yield
12 servingsPrep
20 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
margarine
|
|
| 3 | ounces |
unsweetened chocolate
cut into 3 squares |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
margarine
|
|
| 86.7 | ml/g |
unsweetened chocolate
cut into 3 squares |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Directions
Preheat oven to 400℉ (200℃).
In a 2-quart glass bowl, combine butter and unsweetened chocolate.
Heat in microwave oven on High 2 to 2½ minutes, until melted and smooth when stirred.
Let cool to lukewarm.
Stir in sugar, egg, vanilla, salt, and buttermilk.
Mix together flour and baking soda and stir into chocolate mixture just until combined.
Stir in chocolate chips.
Spoon batter into 12 paper-lined 2 and ½ inch muffin cups.
Bake 15 to 20 minutes, or until a cake tester inserted in center is clean.
Let muffins cool in pans 5 minutes, then transfer to racks to cool completely.
Serve warm or cool.
