Not much cooking lately--It's cocoon season for me.
That means I'd rather be warming my cold body in a down filled cocoon on my bed sleeping winter away only to be awoken when spring shines her brilliant sun. That or I'd like to be sitting in a hot jacuzzi tub warming my cold bones up. I only have the first option, wishing I had the second as a hot bath does wonders for me on frigidly cold days. I don't know if it's me getting old or what, but I can't take the cold as I used to. And the dry cold air at night is a pain in the butt for skin care and breathing. I need to look into buying a really good warm-air humidifier.
Can anyone recommend a good one?
I think I might go to the local YMCA to use their hot therapeutic pool--that sounds so good right now. I feel so old in the winter, anyone else get like this?
These double chocolate muffins are seriously strong in chocolate.
I can always depend on Dorie Greenspan for a trustworthy, stellar recipe.
If you can, use the higher cacao chocolate in these muffins for best taste and best way to quell that chocolate craving.
A little frosting never hurt.
double chocolate muffins
adapted from dorie greenspan
1 stick butter
4 ounces bitter sweet chocolate, chopped
2 cups all purpose flour
2/3 cup granulated sugar
½ cup cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla
1 cup of good quality milk chocolate chunks or chips
Preheat oven to 350 degrees. Grease or butter, then flour a regular size muffin tray.
Melt butter and bittersweet chocolate in a pan over medium heat, do not boil! Let cool for about 15-20 minutes.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the buttermilk, eggs and vanilla. Pour buttermilk mixture over dry ingredients and then add the melted butter & chocolate mixture. Mix all together until just combined. Do not overmix.
Stir in milk chocolate chips or chunks.
Divide batter evenly among muffin tins. Bake for about 20 – 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes and remove onto wire racks.
Makes 12 muffins