




		Chocolate Muffins Deliciously deep chocolate muffins Items Needed: 10 oz. bittersweet chocolate 8 oz. unsweetened chocolate 2 1/2 cups unsalted butter 3 1/4 cups all-purpose flour 4 1/2 cups sugar 12 eggs, cracked into a bowl In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Then whisk eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill for a minimum of 3 hours. Heat oven to 350 degrees F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in a airtight container for up to a week). Bake the muffins until the tops puff and c rackle and are slightly soft to the touch, and a toothpick inserted into the muffins comes out clean (about 30 minutes).