Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c All-purpose flour Melted and cooled
3/4 c Granulated sugar 1 lg Egg, at room temperature,
1/2 c Unsweetened nonalkalized -lightly beaten
-cocoa powder 1 t Vanilla extract
2 t Double-acting baking powder 6 ea Ounces white chocolate, cut
1/2 t Salt -into 3/4-inch chunks
1/4 t Baking soda 1 ea Position a rack in the
1 c Milk, at room temperature -center of the oven and
8 T (1 stick) unsalted butter, -preheat to 375 F.

Lightly butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and
the edges surrounding the cups. 2. In a large bowl, stir together the
flour, sugar, cocoa, baking powder, salt, and baking soda. In another
bowl, stir together the milk, butter, egg, and vanilla until blended.
Make a well in the center of the dry ingredients. Add the liuid
ingredients and stir just to combine. Stir in half of the white
chocolate chunks. 3. Spoon the batter into the prepared muffin cups.
Sprinkle the tops with the remaining white chocolate chunks. Bake for
20 to 25 minutes or until a cake tester toothpick inserted in the
center of one of the muffins comes out clean. 4. Cool the muffins in
their pans set on a wire rack for 5 minutes. Remove the muffins from
the cups and finish cooling on the wire rack. Serve warm, or cool
completely and store the muffins in an airtight container at room
temperature. Yield: 12 muffins Source: Glorious Chocolate by Mary
Goodbody and the Editors of Choclatier Magazine

Submitted By APRIL ROCHE On 02-02-95

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