Wednesday, July 17, 2013

Chocolate Muffins

Chocolate Muffins


1¼ cups sifted all-purpose flour
¾ cups cocoa (Hershey)
½ cup sugar
½ teaspoon salt
3 teaspoons baking powder
¼ teaspoon baking soda
2 eggs, slightly beaten
½ cup melted butter
½ cup (8 oz) sour cream
1 teaspoon vanilla

1.                  Preheat oven to 350°.  Grease bottoms of 14 (2 ½-inch) muffin-pan cups, or 11 (3-inch) muffin-pan cups; or line each with paper liner.
2.                  Sift flours with cocoa, sugar, baking powder, baking soda, and salt into large bowl.
3.                  Make a well in center of flour mixture.
4.                  Add eggs, butter, sour cream, and vanilla.
5.                  Blend and fold all together.
6.                  Using ¼ cup measuring cup, spoon batter in muffin cups, filling each slightly more than half full.
7.                  Bake 30 minutes, or until golden and cake tester inserted in center comes out clean.
8.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Chocolate Muffins were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

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Shirley-Ann Pearman

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