4 oz Semisweet chocolate;
-coarsely chopped
8 tb Unsalted butter; (1 stick)
1 1/2 c All-purpose flour; sifted
1/4 c Unsweetened nonalkalized
-cocoa powder; sifted
2 ts Double acting baking powder
1 ts Baking soda
1/8 ts Salt
2 lg Eggs; lightly beaten (at
-room temperature)
2/3 c Granulated sugar
1/2 c Milk
9 oz Semisweet chocolate chips;
-(about 1 1/4 cups)
1 c Coarsely chopped walnuts
Position a rack in the center of the oven and preheat to 350F. Line a
muffin tin with muffin cups. In the top of a double boiler over simmering
water, melt the chocolate and butter, stirring occasionally until smooth.
Remove the top part of the double boiler from the bottom and cool the
chocolate for about 15 minutes, or until tepid. Sift the flour, cocoa
powder, baking powder, baking soda and salt into a large bowl. Stir
together with a wooden spoon until thoroughly blended. In a medium bowl,
whisk the eggs, sugar, and milk together. Add the chocolate and butter
mixture and whisk until blended. With a rubber spatula, fold the egg
mixture into the dry ingredients, folding only until the dry ingredients
are moistened. Stir in the chocolate chips and walnuts. Using two spoons,
fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes, or
until springy to the touch. Cool the muffins in the pan, set on a rack.
When cool, store the muffins immediately in a plastic bag or airtight
container.
YIELD: 12 muffins
PREPARATION: 45 minutes plus baking and cooling times.
Yields
12 Servings