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Name: Chocolate Chocolate Chunk Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Egg, lightly beaten; 1 ts Baking soda; 2 oz Unsweetened Chocolate; 1 c Packed dark brown sugar; 1 ts Vanilla extract; 1 c Toasted walnuts, coarsely; 4 oz Unsalted butter; 1 c Buttermilk, at room; 2 c All-purpose flour; 1/4 ts Salt; 6 oz Bittersweet chocolate, cut; 6 oz Milk chocolate, cut into

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INGREDIENTS

1 Egg, lightly beaten
1 ts Baking soda
2 oz Unsweetened Chocolate
1 c Packed dark brown sugar
1 ts Vanilla extract
1 c Toasted walnuts, coarsely
4 oz Unsalted butter
1 c Buttermilk, at room
2 c All-purpose flour
1/4 ts Salt
6 oz Bittersweet chocolate, cut
6 oz Milk chocolate, cut into

Muffins

INSTRUCTIONS

(*) Place the walnuts in a single layer on a baking sheet and bake at 400 degrees for about 5 minutes, shaking the sheet a couple of times. Preheat oven to 400 degrees. Lightly butter twelve 3-by-1 1/4 inch muffin cups. In a medium saucepan, over low heat, melt the butter and unsweetened chocolate. Remove the pan from the heat and cool the mixture until tepid. In a large bowl, stir together the flour, baking soda and salt. In another bowl, stir together the buttermilk and brown sugar until smooth. Then stir in the chocolate/butter mixture, egg and vanilla until combined. Make a well in the center of the flour mixture. Add the liquid ingredients and stir just to combine. Stir in the chocolates and walnuts. Spoon the batter evenly among the prepared muffin cups. Bake 19 to 22 minutes, or until a cake tester or toothpick inserted into the center of one muffin comes out with a few crumbs remaining. Remove the muffin tin or tins to a wire rack. Cool the muffins in the pan(s) for 5 minutes. Remove the muffins from the cups and finish cooling on the rack. Serve warm or cool completely. Store the muffins in an airtight container at room temperature. Makes about 12 muffins.

NOTES

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Chocolate Chocolate Chunk Muffins

1 Egg, lightly beaten
1 ts Baking soda
2 oz Unsweetened Chocolate
1 c Packed dark brown sugar
1 ts Vanilla extract
1 c Toasted walnuts, coarsely
4 oz Unsalted butter
1 c Buttermilk, at room
2 c All-purpose flour
1/4 ts Salt
6 oz Bittersweet chocolate, cut
6 oz Milk chocolate, cut into

(*)  Place the walnuts in a single layer on a baking sheet and bake at 400  degrees for about 5 minutes, shaking the sheet a couple of times. Preheat  oven to 400 degrees. Lightly butter twelve 3-by-1 1/4 inch muffin cups.    In a medium saucepan, over low heat, melt the butter and unsweetened  chocolate.  Remove the pan from the heat and cool the mixture until tepid.  In a large bowl, stir together the flour, baking soda and salt. In another  bowl, stir together the buttermilk and brown sugar until smooth. Then stir  in the chocolate/butter mixture, egg and vanilla until combined. Make a  well in the center of the flour mixture. Add the liquid ingredients and  stir just to combine. Stir in the chocolates and walnuts.    Spoon the batter evenly among the prepared muffin cups. Bake 19 to 22  minutes, or until a cake tester or toothpick inserted into the center of  one muffin comes out with a few crumbs remaining. Remove the muffin tin or  tins to a wire rack.  Cool the muffins in the pan(s) for 5 minutes. Remove  the muffins from the cups and finish cooling on the rack. Serve warm or  cool completely.  Store the muffins in an airtight container at room  temperature. Makes about 12 muffins.

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Nutrition

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Serving Size: 1 Muffin (117g)
Recipe Makes: 12 Muffins

Calories: 402
Calories from Fat: 248 (62%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 17.1g	85 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1g
Cholesterol 20.1mg		6 %
Sodium 757.8mg		26 %
Potassium 368.8mg		10 %
Total Carbohydrate 45.2g		13 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 38.3g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 402

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