Recipe: Chocolate Chocolate-Chip Muffins (3)

(Originally posted by Betsy, NY)

Double Chocolate Banana Muffins

1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 c. mashed ripe bananas
1/3 c. vegetable oil
1 egg
1 c. (6 ounces) miniature semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a
small bowl, combine bananas, oil and egg; stir into dry ingredients
just until moistened. Fold in chocolate chips. Fill greased or
paper-lined muffin cups three-fourths full. Bake at 350'F for 20-25
minutes or until muffins test done. 8-12 muffins
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(Originally posted by Betsy, NY)
DOUBLE FUDGE MUFFINS

5 oz semisweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/3 cup butter
3/4 cup sour cream
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 egg, room temperature
1 1/4 tsp vanilla
1 1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
5 oz semisweet chocolate, cut into 1/3 inch pieces OR
1 cup semisweet chocolate chips

Bon Appetit's Gifts From The Kitchen.

Preheat oven to 400 degrees F. Generously grease 2
1/2 muffin cups or line with foil baking cups. Melt first 3
ingredients in medium bowl set over saucepan of barely simmering
water. Stir until smooth. Cool slightly. Whisk sour cream, sugar, corn
syrup, egg and vanilla into chocolate. Mix flour, baking soda, and salt in
large bowl. Mix in 1 cup chopped chocolate. Make well in center of dry
ingredients. Add chocolate mixture to well; stir into dry ingredients until
just blended (batter will be lumpy). Spoon batter into prepared cups,
filling each 3/4 cup full. Bake muffins until tester inserted in center
comes out moist and almost clean, about 20 minutes. Cool 5 minutes.
Serve warm. Makes about 16.
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(Originally posted on TKL by Vicki,La)

FUDGEY PEANUT BUTTER CHIP MUFFINS

1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup HERSHEY'S European Style Cocoa or
HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup REESE'S Peanut Butter Chips
Powdered sugar (optional)

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large mixer bowl, beat butter, granulated
sugar, brown sugar, egg and vanilla until well blended.

Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.

VARIATION:
FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERHSEY'S Semi-Sweet Chocolate
Chips.
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