...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Tuesday, November 09, 2004

Chocolate Chip Muffins with Walnuts

So: here they are! Yes, I could not stand it and baked these last night--the recipe was modified as the original featured 1.5 CUPS of white sugar and I am just NOT willing to have it that way. These are the best while either fresh from the oven or microwaved back to warmness( i.e. gooey chocolate chips) for about 11 seconds.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 tablespoons brown sugar (I actually used 2 tablespoons, but there might be some Gentle Readers who like it more sweet than I do)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
12 whole almonds

Preheat oven to 350 degrees F (175 C). Grease muffin cups or line with paper muffin liners. (I used safflower oil, it was perfect.)
In medium bowl, sift together flour, cocoa, sugar, baking powder, baking soda and salt. Set aside. In large bowl stir together milk, egg, oil(again, safflower oil was rreally nice) and vanilla. Mix dry ingredients to large bowl; mix well. Add chocolate chips and walnuts, stir until incorporated.
Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. My oven runs a tad hot, so it took me exactly 20 minutes.

Enjoy. If you try it, let me know how it turned out!



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