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| Chocolate Fudge Muffins |
This recipe was different than what I'm used to with muffin recipes. For starters, it didn't have any leavening, just extra eggs. And it had a lot of butter as well. It seemed like a pound cake recipe, in fact. But pound cake, as most people know, has to be baked for a long time. This recipe called for a 300-degree oven temperature, which seemed a little cool, and the baking time was given as the usual 15 to 20 minutes. I was skeptical that the muffins would be done in that amount of time, and sure enough, they weren't. When I tested them after 20 minutes, they were still gooey inside. I baked them for a total of about 35 minutes, and they didn't rise very high, either, as you can see from the picture. Another odd feature of the recipe was the yield given: 23 to 24 muffins. That I immediately ignored since the recipe called for the usual 2 cups of flour.
The muffins tasted good (mostly due to the chocolate), but had a texture more like brownies than muffins. So, I guess it wasn't a total failure, but it was once again a recipe that had to be modified.
I have to give them 4 out of 5, just because of the recipe errors.
Next up: Chocolate-Raspberry Muffins
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