Chocolate-Raspberry-Almond Muffins
Chocolate-Raspberry-Almond Muffins Makes 12 large or 24 small muffins. Chocolate Mixture 1/3 cup brown sugar 1/4 cup milk 3 (1 ounce) squares bittersweet chocolate 1/3 cup butter
Ingredients
- 1/3cupbrown sugar
- 1/4cupmilk
- 3(1 ounce) squares bittersweet chocolate
- 1/3cupbutter
- 2tablespoonmelted butter for preparing pan
- 2/3cupsliced almonds (additional almonds may be sprinkled on top o
- 2/3cupgranulated sugar
- 1teaspoonvanilla extract
Directions
- 1
Chocolate-Raspberry-Almond Muffins Makes 12 large or 24 small muffins
- 2
Chocolate Mixture 1/3 cup brown sugar 1/4 cup milk 3 (1 ounce) squares bittersweet chocolate 1/3 cup butter Pan Coating 2 tablespoons melted
- 3
Heat and stir over very low heat until chocolate and butter melt
- 4
Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while the chocolate mixture cools
- 5
Preheat oven to 375 degrees F
- 6
Beat together the cup sugar, 1 teaspoon vanilla and 2 eggs until fluffy
- 7
Sift the dry ingredients
- 8
Add the two mixtures, along with the 1/2 cup milk, blending just until combined