Chocolate surprise muffins
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Chocolate surprise muffins
  Chocolate    Muffins    Cakes  
Last updated 6/12/2012 1:15:59 AM. Recipe ID 45615. Report a problem with this recipe.
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      Title: Chocolate surprise muffins
 Categories: Desserts, Cakes, Muffins
      Yield: 12 Muffins
 
MMMMM--------------------------FILLING-------------------------------
      1 pk (250g)light or regular cream
           -cheese, at room temperature
      1    Egg
    1/4 c  Granulated sugar
    1/4 c  All-purpose flour
      1 c  Chocolate chips

MMMMM---------------------------BATTER--------------------------------
      1    Egg
    1/4 c  Vegetable oil
      2 oz Unsweetened chocolate, meltd
           -(about 2 squares or 57g)
    1/2 c  Water or milk
      1 ts Vanilla
  1 1/4 c  All-purpose flour
      1 c  Granulated sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
 
  Preheat oven to 350F (180C).  Grease 12 muffin cups or coat with
  cooking spray. To make filling, beat cream cheese with a wooden spoon
  in a small mixing bowl just until smooth. Beat in egg, sugar and
  flour. When smooth, stir in chocolate chips. Set aside at room
  temperature, while continuing with recipe.
  
  To make batter, lightly beat egg with a whisk in a medium-sized
  mixing bowl until white and yolk are just combined.  Stir in oil and
  melted chocolate until smooth.  Stir in water and vanilla.  Measure
  flour, sugar, baking powder, baking soda and salt into a large mixing
  bowl.  Stir with a fork until mixed, then make a well in centre.
  Pour in melted chocolate mixture. Stir just until combined.  Do not
  overbeat or muffins will be tough.
  
  Spoon enough batter into muffin cups to fill them halfway.  Make a
  small depression in batter and add a spoonful of cream cheese filling
  to centre of each.  Then, carefully spoon remaining batter over
  filling so filling is covered.  Bake in centre of 350F (180C) oven
  until edges become deep brown, and tops are set, about 25 to 30
  minutes.  These muffins do not become rounded in the centre, but have
  a flat top.
  
  Remove muffins from oven and let stand for 10 minutes.  Then, gently
  loosen each muffin around edges with a kitchen knife. Remove muffins
  from tin and place on a cooling rack.  Serve warm or at room
  temperature for best flavor. For longer storage, refrigerate, or
  preferably freeze.
  
  Chatelaine tip: To easily melt chocolate, cut into chunks and place
  in a microwave-safe small bowl, such as a custard cup. Microwave on
  medium, until almost completely melted, about 2 to 3 minutes. Stir
  until smooth.
  
  Nutrients per muffin: 5.4g protein, 17.8g fat, 43g carbo's, 338 cals.
  
  




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Recipe ID 45615 (Apr 03, 2005)

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