When you make these muffins, you get two activities in one! A baking activity, and an arts and crafts activity – or rolling cream cheese "worms" with your hands.
The muffins are all about chocolate. They are just packed with chocolate flavor, and are finely grained, because of the olive oil and two eggs. So go to the kitchen and back to kindergarten at the same time.
The recipe makes six "Texas size" intensely dark, rich muffins.
Preheat the oven to 350ºF.
Grease the bottoms only of a 6 muffin "Texas size" muffin tin. Set aside.
Sift together into a 4 qt mixing bowl:
1 1/2 cups all purpose unbleached flour
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup coca powder
2 tsp. baking powder
Sprinkle about a teaspoon of powdered sugar on your work surface. Roll out 2 oz of block, plain cream cheese into two ropes, each about 1/2" in diameter. Cut the ropes into 3/4" lengths and drop into the dry ingredients. Add 1/2 cup bittersweet chocolate chips or chocolate chunks to the dry ingredients as well. Gently lift and stir the chunks of cream cheese and chocolate into the dry ingredients.
Now whisk or beat together into a medium size mixing bowl:
1/3 cup mild flavored extra virgin olive oil
3/4 cup milk
2 eggs
1/2 tsp. vanilla extract
Pour the beaten ingredients into the dry ingredients. Stir together until just mixed.
Scoop equal amounts into each of the six muffin cups.
Bake the muffins for 35 minutes or until done. allow muffins to sit in the tin for 10 minutes before removing to a cooling rack. If you don't cut them open before serving these muffins, there is a polka dot surprise inside!
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