The kids needed a lunchbox treat and these muffins were just the ticket. They were a big hit with the family. This recipe calls for buttermilk and buttermilk makes things taste so good and it makes baked goods so tender. I once worked with an older woman who swore by the restorative properties of buttermilk. She drank a lot of it believing that she was curing whatever ailed her. I don't know if it heals the common cold like she thought but the flavor is great.
Preheat oven to 350 F. Grease or line a 12 muffin pan with papers.
2 oz unsweetened chocolate (I used a 80% Lindt Excellence) - melted & cooled
Whisk together:
1-3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
Combine in another bowl:
1 cup buttermilk
1 tsp vanilla
In a mixer bowl beat until creamy: 8 Tbs butter
Gradually add and beat on high speed until lightened in color and texture (4 mins): 1 cup packed light brown sugar
Beat in 1 large egg
Beat in chocolate until just blended. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed until smooth, scraping sides of bowl.
Stir in 1 cup semi-sweet chocolate chips.
Fill muffin cps and bake 25-30 mins until toothpick comes out clean. Makes 12 muffins. Recipe adapted from Joy of Cooking
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