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Chocolate Muffins - Chocolate Muffins Recipe

Sunday, December 6, 2009

                                                  Chocolate Muffins - Chocolate Muffins Recipe

Chocolate Muffins - Chocolate Muffins Recipe Ingredients

Nonstick spray for the muffin tins

1/2 cup all-purpose flour, plus additional for the muffin tins

1 cup plus

3 tablespoons sugar

1/2 cup cocoa powder, sifted 12 large egg whites, at room temperature

1/2 teaspoon salt

1 teaspoon cream of tartar 2 teaspoons vanilla extract

Chocolate Muffins - Chocolate Muffins Recipe Cooking Process

A. Position the rack in the center of the oven and preheat the oven to 375°F. To prepare the muffin tins, spray the indentations and the rim around them with nonstick spray. Sprinkle a pinch of flour into each of the indentations and shake the tin around, rapping your hands on the bottom and sides to coat the interior surface of the muffin cups with flour. Shake out any excess flour by rapping the tin against the side of the sink. If you’re using silicon muffin tins, forgo dusting them with flour—simply spray the tins and place the tins on a baking sheet.

B.Whisk the flour, 1/2 cup of the sugar, and the cocoa powder in a medium bowl until uniform. Set aside.

C. Place the egg whites and salt in a large bowl. Beat with an electric mixer at medium speed until frothy. Add the cream of tartar and beat at high speed until soft peaks form. With the mixer running, add the remaining 1/2 cup plus 3 tablespoons sugar in a slow stream. Once the sugar has been added, beat in the vanilla. Continue beating for 3 minutes, or until the mixture is stiff and shiny and no sugar granules can be felt when a bit of the egg whites is rubbed between your fingertips.

E Fold in one third of the flour mixture with a rubber spatula. Using long, even arcs, incorporate the flour evenly into the egg white mixture. Fold in half of the remaining flour mixture using the same technique. Once incorporated, fold in the remainder of the flour mixture very gently, taking care not to mash down the egg whites. The final addition will not dissolve, but the flour should be evenly distributed.

F. Divide the batter evenly among the muffin tins; fill them high, since the muffins will not rise as they bake. Bake for 30 minutes, or until the tops are dry and lightly browned.
6. Transfer the tins to a cooling rack and cool for 45 minutes before attempting to remove the muffins. Gently rock each muffin back and forth to release it from the tin. Store these muffins in an airtight container at room temperature for up to 24 hours or in the freezer for up to 3 months.Chocolate Muffins - Chocolate Muffins Recipe


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