posted by Mimi Hiller 11-09-102 9:42 AM
1 cup butter
4 squares semi-sweet chocolate
1 1/2 cup sugar
1 cup flour, sifted
1 tsp, vanilla
2 cup walnuts, or any nuts you prefer
Preheat oven to 325. In a medium saucepan, over medium heat, melt butter and the chocolate; stirring occasionally until smooth. Remove from heat and cool until just warm. Add remaining ingredients, except nuts and mix well. Stir in nuts last. Pour into paper lined cups about half full. Cook about 20 minutes.
Chocolate Fudge Muffins
Yield: 12 Servings
3/4 c boiling water
1 c chocolate chips
1/4 c butter
2 c flour
1 tb baking powder
1/2 ts salt
1/2 c sugar
1 egg; beaten
1/3 c shortening; melted
1/2 c milk
1/2 c sour cream
2/3 c miniature chocolate chips
3/4 c pecans or walnuts; chopped, (optional)
Preheat your oven to 400 degrees.
Combine your boiling water, chocolate chips and butter, and melt over low heat, stirring constantly. Remove from heat.
Sift the first 4 ingredients together. Stir in the egg, shortening, milk and sour cream along with your chocolate fixings, just till blended. Fold in the pecans or walnuts (optional). Fill paper-lined or Pam sprayed muffin tins full, sprinkle with the remaining chocolate chips, and bake approximately 20 minutes.
Recipe by: Grandma's Muffin House
2 cups unsalted butter (4 sticks)
8 ozs Baker's Sweet Baking Chocolate
3-1/2 cups sugar
2 cups sifted, unbleached, all purpose flour
1 pinch of salt
2 tsp vanilla
4 cups coarsely chopped pecans
8 whole eggs, lightly beaten
36 large pecan halves
1 can Pam cooking spray
Preheat oven so it will be hot. Spray muffin pans with "Pam".
Melt butter with chocolate in top of double boiler over simmering water.
Combine sugar, flour and salt in large bowl. Stir in chocolate mixture. Add eggs and vanilla. Whisk just until ingredients are evenly moistened. Do not over mix! Spoon batter into muffin cups, filling 2/3 full. Top each with a pecan half.
Bake muffins approx 30-40 minutes. Muffins are done when tester inserted in center comes out clean. Cool on racks.
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