CHOCOLATE LAVA MUFFINS
You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.
Provided by MountainCook
Categories Dessert
Time 27m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
- Stir in the vanilla.
- In a separate bowl, combine the sugar, flour, and salt.
- Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
- Add eggs, one at a time, fully incorporating each egg before adding the next.
- Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
- Chill batter.
- Preheat oven to 375?.
- Coat 6 muffin tins with butter or nonstick cooking spray.
- Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
- Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.
Nutrition Facts : Calories 263.8, Fat 18.7, SaturatedFat 10.8, Cholesterol 181.7, Sodium 252.6, Carbohydrate 19.8, Fiber 0.1, Sugar 17, Protein 4.7
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