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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat the oven to 350F degrees. Brush a 6-space large muffin tin
with melted butter or oil. Sift the flour, baking powder and cocoa into a
large mixing bowl. Add the sugar and the chocolate bits and stir to mix
through. Make a well in the center of the mixture. Add the combined egg,
sour cream, milk and melted butter all at once and stir with a fork until
just combined. (Do not overbeat, batter should look lumpy.)
Spoon the mixture into the tin. Bake for 12-15 minutes or until firm.
Loosen the muffins with a knife before turning out onto a wire rack to
cool.
Note:For a delicious topping, combine 1 2/3 oz chocolate, 1 tablespoon
cream and 1/3 oz butter in a pan; Stir over low heat until smooth.
Refrigerate until firm, then pipe or spoon over muffins. Sprinkle with
icing sugar.
| Ingredients:
2 Cup(s) Plain Flour
2 1/2 Teaspoon(s) Baking Powder
1/4 Cup(s) Cocoa Powder
2 Tablespoon(s) Superfine Sugar
1 Cup(s) Dark Chocolate Bits
1 Egg, lightly beaten
1/2 Cup(s) Sour Cream
3/4 Cup(s) Milk
3 Ounce(s) Butter, Melted |
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