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    White Chocolate Chunk Muffins

    Source of Recipe


    List of Ingredients

    3/4 cup butter or margarine
    # 1 1/2 cups sugar
    # 3 eggs
    # 1 teaspoon vanilla
    # 1 1/2 cups all purpose flour
    # 2/3 cup cocoa
    # 1 teaspoon baking soda
    # 1/4 teaspoon baking powder
    # 1/2 cup sour cream
    # 1 tablespoon grated orange peel
    # 5 ounces white chocolate, cut into small chunks
    # Glaze:
    # 5 tablespoons whipping cream
    # 5 tablespoons corn syrup
    # 6 ounces bittersweet chocolate


    Preheat oven to 350 degrees. Line muffin tin with paper liners. In a mixing bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until creamy. In a medium bowl, blend flour, cocoa, baking soda and baking powder. Add half the flour mixture, sour cream and orange peel to mixing bowl; beat until blended. Add remaining flour mixture and mix until blended. Stir in white chocolate chunks. Divide batter among muffin cups. Bake for 20-23 minutes, or until muffins test done (cake tester will have just a few moist crumbs attached.) Remove to rack to cool. Glaze: Heat cream and corn syrup in a small sauce pan until boiling. Add chocolate; reduce heat to low, and stir until chocolate is melted. Remove pan from heat. Let glaze cool and thicken, then drizzle over muffins before glaze gets too thick.

    Notes: If the glaze thickens up too much, just rewarm over low heat for a few seconds.




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