Fudge Nut Muffins
|All purpose flour||1 Cup (16 tbs) (250 Ml)|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs) (325 Ml)|
|Baking powder||1 1⁄4 Teaspoon (6 Ml)|
|Salt||1⁄2 Teaspoon (2 Ml)|
|Baking soda||1⁄4 Teaspoon (1 Ml)|
|Milk||250 Milliliter (1 Cup)|
|Butter/Shortening||3 Tablespoon, melted (45 Ml)|
|Vanilla||2 Milliliter (1/2 Teaspoon)|
|Unsweetened chocolate square||3 Ounce, melted and cooled (3 Squares Of 1 Ounce Each)|
|Semi sweet chocolate chips||175 Gram (6 Ounce)|
|Walnuts chopped||1⁄2 Cup (8 tbs) (125 Ml)|
In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
Make a well in the center.
Add milk, butter, egg, vanilla and melted chocolate; stir just until moistened and blended.
Fold in the chocolate chips and walnuts.
Spoon batter into prepared muffin tin, filling cups three-quarters full or to the top if a larger muffin is desired.
Bake in preheated oven for 20 to 25 minutes or until toothpick inserted in center of a muffin comes out clean and dry.
HINT: Hey kids! Get Mom to buy your favorite cake mix.
Prepare the batter as directed on the package.
Use flat-bottomed ice cream cones.
Fill one-quarter full with the batter.
Bake at 375Â° F (190Â° C.) for 20 minutes or until done.
Frost and decorate with chocolote chips, miniature marshmallows, candy, raisins or whatever you happen to have on hand.