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Chocolate Muffins with White Chocolate Chunks
Yield: 6 servings

1 3/4 c flour
3/4 c granulated sugar
1/2 c unsweetened nonalkalized cocoa powder
2 ts double-acting baking powder
1/2 ts salt
1/4 ts baking soda
1 c milk, at room temperature

8 tb (1 stick) unsalted butter, melted and cooled
1 lg egg, at room temperature, lightly beaten
1 ts vanilla extract
6 oz white chocolate, cut into 3/4-inch chunks

Position a rack in the center of the oven and preheat to 375 F.
Lightly butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups
and the edges surrounding the cups.

In a large bowl, stir together the flour, sugar, cocoa, baking
powder, salt, and baking soda. In another bowl, stir together the
milk, butter, egg, and vanilla until blended. Make a well in the
center of the dry ingredients. Add the liuid ingredients and stir
just to combine. Stir in half of the white chocolate chunks.

Spoon the batter into the prepared muffin cups. Sprinkle the tops
with the remaining white chocolate chunks. Bake for 20 to 25 minutes
or until a cake tester toothpick inserted in the center of one of
the muffins comes out clean.

Cool the muffins in their pans set on a wire rack for 5 minutes.
Remove the muffins from the cups and finish cooling on the wire
rack. Serve warm, or cool completely and store the muffins in an
airtight container at room temperature.

Yield: 12 muffins


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