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CHOCOLATE LAVA MUFFINS
8
ounces semisweet chocolate chips
stick butter
/2 teaspoon vanilla extract
/2 cup sugar
tablespoons flour
/4 teaspoon salt
eggs
1
1
1
3
1
4
Butter to coat muffin tin
1
1
1
tablespoon cocoa powder
cup vanilla ice cream
teaspoon espresso powder
1
2
3
4
5
6
7
8
9
1
1
1
1
1
1
) Preheat oven to 375 degrees.
) Place a small metal bowl over a saucepan with simmering water.
) Melt the chocolate and butter in the bowl. Stir in vanilla.
) In a large mixing bowl, combine sugar, flour and salt.
) Sift these into the chocolate and mix well with electric hand mixer.
) Add eggs one at time, fully incorporating each egg before adding the next.
) Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
) Chill mixture.
) Coat the top and each cup of the muffin tin with butter.
0) Dust with the cocoa powder and shake out excess.
1) Spoon mixture into pan using a 4−ounce scoop or ladle.
2) Bake for 10 to 11 minutes. Outsides should be cake−like and centers should be gooey.
3) While muffins are in oven, melt the ice cream in a small saucepan.
4) Stir in the espresso powder.
5) Serve over warm muffins.
Yield: 1 dozen
CHOCOLATE LAVA MUFFINS
17
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