I'm not sure how many of you out there are into muffins, but I can comfortably say I am definitely a muffin person! Blueberry muffins are my favorite, but I also enjoy any type of crumble, fruit, and even a nice oat or bran. I wouldn't normally go for a chocolate muffin, but when I came across this recipe I figured it was worth a try.
I'll admit that they were not as fluffy or as moist as I would have liked, but they made the kitchen smell absolutely amazing and they had a nice rich chocolate flavor. They also satisfied both my chocolate and muffing craving without having to make a stop at the nearest Starbucks!
taken from Weight Watchers
(4 PointsPlus per serving)
1 1/4 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/8 tsp table salt
9 Tbsp sugar
2 large eggs, beaten
1 tsp vanilla extract
2 1/2 oz bittersweet chocolate
3 Tbsp unsalted butter
1 cup hot water, almost boiling
1 1/2 Tbsp powdered sugar
Preheat the oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
In a large bowl, sift together flour, baking powder, baking soda and salt; set aside. Using an electric mixer, in another large bowl, beat the sugar, eggs and vanilla until light and somewhat fluffy.
Melt butter and chocolate in a double-boiler over very low heat, stirring constantly, so it doesn’t burn.
With the electric mixer running on slow, pour the warm chocolate mixture into the eggs until thoroughly combined. Add the flour mixture and hot water, alternating in batches, until just combined.
Pour the batter into muffin tins about 2/3s of the way full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 to 24 minutes. Place the pan on a wire rack for 2 minutes and then remove cupcakes from the pan to cool completely. Once cool, dust with powdered sugar. Yields 1 cupcake per serving. (1 muffing - 1 serving, 4 PointsPlus per serving)