1/4 c. butter
1 c. sugar
2 tsp. baking powder
2 1/2 tsp. vanilla
3 oz. unsweetened chocolate
2 c. sifted cake flour
1/2 tsp. salt
1 1/3 c. milk
2 eggs, separated
Directions:
A rich breakfast treat or an anytime snack. This recipe is a bit involved - but it's worth it.
Yield: 18 muffins
In a bowl, melt butter and chocolate in the microwave. Separate eggs, putting the yolks in a good-sized mixing bowl.
In a separate mixing bowl, beat together egg yolks, sugar.
Add chocolate mixture to egg-sugar mixture. Mix well.
Sift together dry ingredients: baking powder, cake flour, salt. (If you want to substitute all purpose flour for cake flour, measure out the 2 cups, then put 4 Tbsp. back into the flour container.)
Beat mixture, adding alternately with milk/vanilla.
Beat egg whites until stiff but not dry peaks. Fold gently into batter.
Spoon into paper-lined muffin pan. Bake at 375° for 20 minutes until tops spring back when lightly touched with fingertips.
Submitted by Gretchen Grant Contributed on: and modified on Monday March 28th, 2011
. Bake at 375° for 20 minutes until tops spring back when lightly touched with fingertips.
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