3 (1 oz) squares unsweetened chocolate -- chopped into small pieces
1 stick butter or margarine (4 oz) - softened
1 cup sugar
1 egg
1 and 1/2 teaspoons vanilla extract
1 dash of salt
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 400F.
In large saucepan, combine butter and unsweetened chocolate and heat on a low heat until mixture is melted and smooth. Remove from heat and let cool until the temberature is lukewarm (think warm bath water).
Stir in sugar, egg, vanilla, salt and buttermilk until well blended.
In a seperate bowl. sift together flour and baking soda. Stir this into chocolate mixture just until combined. Stir in chocolate chips.
Spoon batter in 12 paper muffin cups or well-greased muffin tins. Fill to 1/4 inch from the top.
Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove pans from the oven and let cool before serving. Enjoy!
Double the chocolate is double the fun. But be careful, because double the delicious muffins you eat can eventually turn in to double your belly. Enjoy!
Mr Breakfast would like to thank Checkers for this recipe.
Made these for school assignment in culinary arts AWESOME!!! THANX
Comment submitted: 3/25/2009 (#7836)
By muffinator
Recipe Rating (out of 5):
I have found the recipe to be good although made it with the following substitutions / modifications:
8 oz choclate chips
Did not have baking chocolate so used 4 oz (semisweet or bittersweet chocolate chips)
Reduced the sugar to 2/3C (due to the sugar in the choclate)
Use 4.5-5 oz Butter
Did not have buttermilk so used 2 heaping tablespoons of sour cream
Use 1 C (scant) skim milk
Melt 4 oz semi or bittersweet chocolate over low heat stir until combined, Add sugar to warm mixture, Then add sour cream stir then add milk stir. Blend in the egg to the now tepid-cool mixture and add vanilla and the salt. add this liquid mixture to the sifted flour/ baking soda that has had the 8 oz of chocolate chips stirred in spoon into greased muffin pan.
It makes Texas size pan of 6 muffins (large). but since chocolate likes to burn cooked in my convection oven at reduced temperature of 350F for 25 min.
Comment submitted: 12/20/2007 (#4215)
By Best
Recipe Rating (out of 5):
I think that this recipe is good... but there could have been more info on things like what type of milk can be used if buttermilk is not available. But overall I think this is the best recipe.
