Chocolate Brownie Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this in an old Chatelaine magazine. Will try soon! Ingredients:
2 white chocolate baking squares, about 2 oz |
6 semi-sweet chocolate baking squares, about 6 oz |
2 eggs |
1 cup buttermilk |
1/2 cup unsalted butter, melted |
1 1/2 cups granulated sugar |
2 teaspoons vanilla |
2 cups all-purpose flour |
1 cup cocoa powder |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
Directions:
1. Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
2. Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
3. In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
4. Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
5. Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
6. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
7. Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
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