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For Chocolate Lovers only
 
Chocolate cake


SEPTEMBER 2001
RECIPES



Chocolate Chip Muffins

Chocolate-Coconut "Islands"


Marble Pound Cake

Crunchy Caramel Bars

Almond-Ginger Shortbread Fingers



Sweet Spot

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Chocolate Chip Muffins

Yield: 12 muffins

Tips: A quickly-baked treat for breakfast, a snack, or dessert, these pleasant muffins don't rise very much. They do look good, however, as you can see the chocolate chips in them. They are not as sweet as some muffins, and they have a nice hint of spice. Like most muffins, these aren't long keepers at room temperature, but they freeze beautifully.

You'll need a standard muffin tin for this recipe, with cups 2-1/2 inches in diameter. If you've never tried grating your own nutmeg, please do! The difference between freshly-grated nutmeg and the brown stuff you get in those little supermarket jars is amazing. These are a nice project for a beginning baker.

Ingredients:

  • 1-1/2 cups all-purpose flour, stirred before measuring
  • 1/2 cup firmly packed light brown sugar
  • 2-1/2 tsp. baking powder (if lumpy, sift before measuring)
  • 1/2 tsp. baking soda (if lumpy, sift before measuring)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg, preferably freshly grated
  • Pinch salt
  • 1/2 cup miniature semisweet chocolate chips
  • 2 eggs, graded "large"
  • 1 cup unsweetened applesauce
  • 1/4 cup tasteless vegetable oil (I use corn oil)

Adjust rack to center of oven; preheat oven to 475 degrees F. Line the cups of a 12 cup, standard muffin tin with paper liners.

In medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to combine thoroughly, breaking up any lumps with back of spoon. Stir in chocolate chips; set aside.

In small bowl, beat eggs to combine. Gradually add applesauce, then oil, beating to mix. All at once, add liquid ingredients to dry ingredients. Stir just enough to combine. Do not beat, and do not overmix; a few lumps in the batter are OK. Batter will be thick and have a spongy texture--OK.

Divide batter evenly among lined muffin cups. The cups will be quite full. Place in oven; REDUCE OVEN TEMPERATURE TO 375 DEGREES F. Bake muffins 15 to 20 minutes, turning pan once back-to-front about halfway during baking time. Muffins will not rise much during baking, but they will brown somewhat. When done, a toothpick inserted in center of a muffin will emerge with only a few moist crumbs clinging to it. Do not overbake.

Remove from oven. Immediately remove muffins from tin. Serve warm or at room temperature. When cooled, store airtight at room temperature or freeze.


© 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 from your own documents.

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