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For Chocolate Lovers only
 
Chocolate cake


APRIL 2001
RECIPES



Anthony's Ricotta Cheesecake

Jam-and-Chocolate Muffins

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Jam-and-Chocolate Muffins

Yield: 12 muffins

Tips: : Quick, easy, and great for novice bakers (or small helpers in the kitchen), these muffins are just the thing to brighten someone's day. They'll keep for a day or so at room temperature (reheat in the microwave at 50% (medium) power just until warm), and they freeze beautifully. Use a type of preserve that goes well with chocolate (raspberry or apricot come to mind) and doesn't contain too many large chunks and stir well before spooning out. I don't bother to measure the jam beforehand; just fill the muffin cups half full with batter, then spoon on 1 scant measuring teaspoon of your jam of choice. The jam will drop to the bottom of the muffin during baking. You'll need a standard muffin tin, with cups 2-1/2 inches in diameter.

Ingredients:

  • 1-1/4 cups all-purpose flour, stirred before measuring
  • 1/2 cup plus 2 Tbsp. granulated sugar
  • 3 Tbsp. unsweetened Dutch process cocoa powder
  • 2-1/4 tsp. baking powder
  • Pinch salt
  • 1 egg, graded "large"
  • 3/4 cup water
  • 1/4 cup tasteless vegetable oil (such as corn oil)
  • 2 tsp. vanilla
  • 12 scant tsp. well-stirred jam

Adjust rack to center of oven; preheat oven to 475 degrees F. Line the cups of a standard muffin tin with paper liners; set aside.

Into medium bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. With whisk, mix well until of an even color. Set aside.

In small bowl, beat egg until combined. Gradually beat in water, oil, and vanilla. All at once, add liquid ingredients to dry ingredients. Whisk briskly just until batter is well-mixed; batter should still contain some small lumps. Do not overmix.

Working quickly, fill each muffin cup about half full of batter. Drop about 1 tsp. of jam onto the top center of the batter. Carefully spoon remaining batter evenly on top of each muffin, making sure jam is entirely covered.

Place muffin tin in oven; IMMEDIATELY REDUCE HEAT TO 375 DEGREES F. Bake 13 to 15 minutes, or until a toothpick inserted halfway between edge and center of a muffin on the perimeter of the tin emerges with only a few moist crumbs clinging to it. Do not overbake. Most times, the jam will sink to the bottom of these muffins--OK.

Immediately remove baked muffins, still in paper liners, from muffin tin. Cool until warm. Serve, or store airtight for a day or so at room temperature, then reheat. Freeze for longer storage. If muffins have been frozen, defrost at room temperature, still in wrappings, before reheating briefly in microwave at 50% (medium) power just until warm. Be careful when muffins are warm or reheated; jam may be hot.


Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server

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