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Old 10-11-2004, 08:22 AM   #21
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oh my... those sound so much better than the recipe i had!!!
thank you wasabi woman

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Old 10-25-2004, 11:19 AM   #22
Join Date: Sep 2004
Location: USA
Posts: 2,394
Chocolate Crumble Coffee Cake Muffins:

Crumble Mixture:

2 oz sweet dark-chocolate
2 tbsp packed brown sugar
1/2 tsp grated fresh orange rind
1/2 tsp ground cinnamon
1/4 tsp instant coffee
1 tbsp cold butter
1/4 cup chopped pecans

Coffee Cake Mixture:

1 3/4 cup unsifted flour
2/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 egg
1/2 cup half & half
1 egg yolk
2 tsp water

Crumble mixture: Place pieces of broken chocolate and
brown sugar in food processor or blender. Process about 15 to 20
seconds or until as fine as coarse ground coffee. Add orange rind,
cinnamon, coffee, butter and pecans. Process a short time until nuts
are finely chopped. Set aside.

Coffee Cake: Place flour, sugar, baking powder and salt in food
processor; process for a few seconds to combine or prepare by hand
using a pastry blender. Sprinkle small butter cubes over dry
ingredients. Process only 5-6 seconds to distribute butter into very
small pieces, or use pastry blender. Transfer to a bowl. Spread
mixture to form a well in the center. Beat whole egg lightly with
half & half. Pour, all at once, into dry ingredients. Using a folding
motion, stir to combine ingredients- mixing only until liquid is all
absorbed. (Do not overmix. This should take only 15-20 hand strokes.)
Sprinkle the crumble mixture over dough in bowl. With a table knife,
draw across in 2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin pans, disposable
foil pans, glass custard cups or cupcake liners. When portioning
dough, mixture will be rough but will come together after baking. To
make large size muffins, fill cups level to top, yielding 9 muffins.
For medium muffins, fill cups 2/3 full, yielding 12 muffins. Prepare
egg wash by mixing water with egg yolk. Brush muffins with egg wash.
Bake at 400° for 15-17 minutes, depending upon the size of the
muffins. Muffins should be golden brown and baked in the center. Cool
in pans about 5 minutes to firm muffins before removing. Serve warm... makes 12 muffins.

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Old 10-28-2004, 08:45 AM   #23
Join Date: Sep 2004
Location: USA
Posts: 2,394
Chocolate Chunk Muffins:

4 oz unsalted butter
2 oz unsweetened chocolate
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk, at room temperature
1 cup packed dark brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
6 oz milk chocolate, cut into 1/4- to 1/2; pieces
6 oz bittersweet chocolate, cut into 1/4; to 1/2 pieces
1 cups toasted walnuts, coarsely-chopped

Place the walnuts in a single layer on a baking sheet and bake
at 400° for about 5 minutes, shaking the sheet a couple of
times. Preheat oven to 400 degrees. Lightly butter twelve 3-by-1 1/4
inch muffin cups.

In a medium saucepan, over low heat, melt the butter and unsweetened
chocolate. Remove the pan from the heat and cool the mixture until
tepid. In a large bowl, stir together the flour, baking soda and
salt. In another bowl, stir together the buttermilk and brown sugar
until smooth. Then stir in the chocolate/butter mixture, egg and
vanilla until combined. Make a well in the center of the flour
mixture. Add the liquid ingredients and stir just to combine. Stir in
the chocolates and walnuts.

Spoon the batter evenly among the prepared muffin cups. Bake 19 to 22
minutes, or until a cake tester or toothpick inserted into the center
of one muffin comes out with a few crumbs remaining. Remove the
muffin tin or tins to a wire rack. Cool the muffins in the pan(s)
for 5 minutes. Remove the muffins from the cups and finish cooling on
the rack. Serve warm or cool completely. Store the muffins in an
airtight container at room temperature. Makes about 12 muffins.

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