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Monday, March 14, 2011

Double Chocolate Muffins

Ooooohhh Maaannnn...
That's all I have to say.

That, and it kinda makes me think of UFOs....

Anyone?

...just me?

...nevermind.
In a large mixing bowl, combine some melted butter,

eggs,
sugar,

vanilla,

and buttermilk.


...but that's water...

Yes, but its going to be buttermilk.

...but how can it be buttermilk?  ...cause its water.

Because of this.

This is cultured buttermilk in powder form.  I love this stuff.  I use it often.  Whenever a recipe calls for buttermilk and you don't have any (I very rarely have actual buttermilk in my fridge) you can substitute with this. 

You simply add four tablespoons of the powdered buttermilk to the dry ingredients of your recipe for every one cup of buttermilk that it calls for.  In place of adding buttermilk to the liquid portion of your recipe, you add the equivalent amount of water.  For example, this recipe calls for one cup of buttermilk.  Instead of adding actual buttermilk to the wet ingredients, I'll add one cup of water.  To the dry ingredients, I'll add four tablespoons of the powdered stuff.  When you combine the wet and dry ingredients together it all works out.

Another trick is to add one tablespoon of vinegar or lemon juice to the bottom of a one cup measure and fill it up the rest of the way with plain milk. 

And now you know.

And knowing is half the battle.

In a separate bowl, combine flour,
cocoa powder,

salt,

baking soda,

baking powder,

and the buttermilk.
...but that's powder...
Yes, but its going to be buttermilk.

...but how can it be buttermilk?...cause its powder?...and didn't we already add the buttermilk?

Nevermind.

Whisk this together.
Now add some chocolate chips.

Toss these into the dry ingredients to coat them all with flour.  This will prevent the chips from sinking to the bottom of the muffins during the baking process.

Combine your wet and dry ingredients together, stirring just until the mixture is mostly uniform.  A few lumps are okay.

Generously grease and flour a muffin tin
and fill each of the cups all the way to the top.

Bake at 375 degrees for 18-20 minutes. 

Look at those beautiful mounds of chocolate...

the crispy edges are my favorite part. 

These are soooooo goooood.

Pardon my extensive use of the letter 'o.'

Double Chocolate Muffin Recipe
makes 12 muffins
1/2 c. melted butter
2 eggs
1 c. buttermilk
1 1/4 cup sugar
2 tsp. vanilla
2 c. flour
3/4 c. cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. baking powder
1 c. chocolate chips

Preheat oven to 375 degrees.  Generously grease and flour a muffin tin.
In a large bowl, combine together wet ingredients and sugar.  Mix well.  In a separate bowl, combine dry ingredients.  Stir together well and add in chocolate chips.  Stir to coat chips with the dry mixture.  Combine wet and dry mixtures and stir until mostly uniform in texture.  A few lumps are okay.
Distribute batter evenly into muffin cups, filling each to the top.  Bake for 18-20 minutes.

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