These muffins have an intense chocolate flavor with a hint of mocha. They are great traveling companions with their dense, brownie-like texture that keeps them from crumbling. Just be careful not to over bake them.
Chocolate, chocolate chip muffins
3 ounces unsweetened chocolate
3 ounces semisweet or bittersweet chocolate
1/4 cup Earth Balance margarine
1/2 cup unbleached white flour
1/2 teaspoon baking powder
2 large eggs
1/2 cup sugar
1 teaspoon Frontier vanilla flavoring
1 teaspoon instant coffee or espresso granules
1/2 cup SunSpire Organic 65% Cacao bittersweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350°F. Spray muffin tin with nonstick spray. Set aside.
In a bowl, melt the unsweetened chocolate, the semisweet chocolate, and the margarine. Set aside to cool. Mix the flour and baking powder together, set aside. In a mixing bowl, combine the eggs, sugar, vanilla, and coffee granules; beat until light and about double in volume. Beat in the chocolate mixture, then add the dry ingredients until just blended. Stir in the chocolate chips and walnuts. The mixture will be stiff and dough-like.
Spoon into the prepared muffin tins. Bake until the tops look dry; about 15 minutes. Do not overbake.
Makes 12 muffins.