Chocolate Chunk Pistachio Muffins
|All purpose flour/Unbleached flour||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sweet cooking chocolate||6 Ounce, chopped|
|Chopped pistachios||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon peel||1 Teaspoon, grated|
|Egg||1 , beaten|
|Seedless raspberry jam||1⁄3 Cup (5.33 tbs)|
Heat oven to 375°F.
Line 10 jumbo muffin cups with paper baking cups or grease bottoms only.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.
Reserve 1/3 cup of the largest pieces of chopped chocolate.
Reserve 2 tablespoons of the pistachios.
Stir remaining chopped chocolate and pistachios into dry ingredients.
In small bowl, combine milk, butter, lemon peel, vanilla and egg; blend well.
Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Fill each paper-lined muffin cup with 2 heaping tablespoonfuls of batter.
Spoon rounded teaspoonful of the jam in center of batter in each cup.
Spoon about 1 heaping tablespoonful of the remaining batter over jam in each cup.
Top each with reserved chopped chocolate and pistachios.
Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Serve warm or cool.