Ingredients
4 oz unsalted butter
2 oz unsweetened chocolate
2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk, at room temperature
1 cup packed dark brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
6 oz milk chocolate, cut into 1/4 to 1/2, pieces
6 oz bittersweet chocolate, cut into 1/4, to 1/2 pieces
1 cup toasted walnuts, coarsely chopped (, *)
Directions
(*) Place the walnuts in a single layer on a baking sheet and bake
at 400 degrees for about 5 minutes, shaking the sheet a couple of
times. Preheat oven to 400 degrees. Lightly butter twelve 3-by-1 1/4
inch muffin cups.
In a medium saucepan, over low heat, melt the butter and unsweetened
chocolate. Remove the pan from the heat and cool the mixture until
tepid. In a large bowl, stir together the flour, baking soda and
salt. In another bowl, stir together the buttermilk and brown sugar
until smooth. Then stir in the chocolate/butter mixture, egg and
vanilla until combined. Make a well in the center of the flour
mixture. Add the liquid ingredients and stir just to combine. Stir in
the chocolates and walnuts.
Spoon the batter evenly among the prepared muffin cups. Bake 19 to 22
minutes, or until a cake tester or toothpick inserted into the center
of one muffin comes out with a few crumbs remaining. Remove the
muffin tin or tins to a wire rack. Cool the muffins in the pan(s)
for 5 minutes. Remove the muffins from the cups and finish cooling on
the rack. Serve warm or cool completely. Store the muffins in an
airtight container at room temperature. Makes about 12 muffins.
Servings: 12 muffins
Chocolate Chocolate Chunk Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Muffin
The History of Recipes
It is actually possible to trace the history of written recipes way back into antiquity, at least as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the early Romans were skilled in the use of a wide range of herbs, including many that are still in use today like bay, mint and parsley. As we move on, there were a couple of cookery books which date from the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is served today, but rather recipes for the types of food on the menues of the rich. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted a surge in manuscripts on cookery, the majority of which still exist in private collections. During the following few hundred years, the upper classes competed to lay on the most exotic meals, and because of this the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are highly popular mostly due to higher levels of literacy, people having more leisure time and having more money to spend. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Chocolate Chocolate Chunk Muffins recipe.
