Choc--Double Chocolate Muffins
Yield
12 servingsPrep
30 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
margarine
or butter |
|
| 3 | ounces |
unsweetened chocolate
1 ounce per square |
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
|
salt
|
*
|
||
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
margarine
or butter |
|
| 86.7 | ml/g |
unsweetened chocolate
1 ounce per square |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
salt
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
Directions
Preheat oven to 400 deg. F.
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, until thoroughly blended.
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, filling to top.
Bake 15 to 20 minutes, or until a cake tester inserted in center comes out clean.
Let muffins cool in pans 5 minutes, then transfer to racks to cool completely.
Serve warm or cool.
