Angel's Frypan คู่พยัคฆ์ กระทะร้อน PDF

 

I confess.  I love chocolate and it doesn't matter what kind of chocolate it is.  Dark, milk . . .   in cakes and cookies . . .  good candy bars, good chocolates . . . pies and puddings.   The only kind I am not fond of is chocolate milk or chocolate ice cream.  I'm not even really fussy on hot chocolate drinks.  I don't know why that is. It is a mystery to me too.



The Toddster of course, he doesn't like chocolate in any form other than chocolate candies or hot chocolate.   I know!  It just ain't human, but I'm not complaining as that always means more brownies for me!!

 

Chocolate Baked goods are notoriously difficult to get a good photograph of.  I don't know why that is.   I apologize for a lack of tasty photos of these fabulously delicious muffins.   No matter how I tried, they just did not want to come out right.  Nevermind . . .



You will just have to take my word for it that they are tasty.  Moist.   Chocolaty.   Stogged full of three kinds of chocolate.  Hard to resist . . . and . . . mine, all . . . mine.   I ain't complaining!

*Triple Chocolate Muffins*

Makes 8 extra large muffins, or 12 regular 

Printable Recipe  

I have just one word for these . . . mmmmmmmmmmmmmmmm . . . Warm they are divine.  Cold they are bliss.  Maybe a bit too much like dessert to be a muffin, but why quibble.  A rose by any other name and all that.  

6 TBS unsalted butter

4 ounces bittersweet chocolate, coarsely chopped (115g)

2 cups plain flour (280g)

2/3 cup granulated sugar (126.5g)

1/3 cup unsweetened cocoa powder (37g)

1 TBS baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 1/4 cups buttermilk (296ml)

1 large free range egg

1 tsp vanilla extract

1/2 cup semi sweet chocolate chunks (90g)

1/2 cup milk chocolate chunks (90g)  

Preheat the oven to 190*C/375*F/ gas mark 4.   Butter a muffin tin really well, or line with paper liners.  Set aside. (Don't forget to butter the top of the tin too!)  

Place the butter and one half of the  bittersweet chocolate into a saucepan.   Melt over very low heat, whisking to blend. (Alternately do in a bowl set over simmering water, taking care that the bottom of the bowl not touch the water.)  Remove from the heat and set aside. 

Whisk together the flour, sugar, cocoa powder, baking powder, soda and salt in a large bowl.   Whisk together the buttermilk, egg and vanilla.  Pour this along with the melted chocolate/butter mixture over top of the dry ingredients.  Stir just to combine.  Fold in all of the chocolates.  Divide the batter evenly amongst the muffin cups.  They should be at least 2/3 full.    

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the centre of one comes out clean.  Don't over-bake.  You want them a bit squidgy not dry.  Allow to cool in the pan for five minutes before tipping out onto a wire rack to finish cooling completely.  Store any leftovers in an airtight container.