*Made for Australia/NZ Swap #33* DEE-licious ! I SHOULD have followed directions and removed at 20 minutes, but failed the toothpick test -- too wet ! I used mini-bittersweet chocolate chips and cinnamon chips, too. Will be breakfast for the next few days ! Thanks for posting, BK !
Aussie Swap#24: Decadent morning treat!! Easy to make!!
The mocha taste and accent of bittersweet chocolate were very satisfying. The ingredients list changed from when I tagged the recipe, and it needs reordering for the sequence used as it was very confusing to me. The reordering meant that I missed the milk chocolate chips now appearing just before the bittersweet chips. I used 1 cup soymilk and 2 teaspoons chocolate syrup instead of 1/2 cup milk and 1/2 cup chocolate milk, to use what I had for the switcheroo from the original 1/2 cup milk chocolate. I used 3/4 teaspoon sugar and 1/4 teaspoon ground cinnamon for the cinnamon sugar and had just enough! It would help a lot to enter the correct ingredient name for what is intended (or is this a case of U.S. vs. Canadian terminology?). The batter was so liquid that my Ghiradelli bittersweet chips fell to the bottom of the muffin, so it might help to use mini chips. The recipe made 12 cupcake-sized muffins, with a little batter to spare (but not enough to warrant pulling out another cupcake pan). Bottom line: DH and I loved our muffins! Thanks for posting, Baby Kato. Made for Newest Zaar Tag.
I took some of these to work and some to my in-laws. They received ratings of 4 and 5 stars. They taste delicious, but the texture is different than the usual muffins. The batter is wet, almost like a cake batter, but the muffins had a more spongy texture. All in all, the muffins were very well received. Made for February 2012 Cooking from the Pantry Challenge Game.
OMG, these are delicious! I made a 1/2 recipe and I think that they might have benefited from another tbsp of liquid as the dough was really stiff, however this was entirely my fault as I missed adding adding the eggwhites(oops). This, in no way, diminished the exquisite flavor the recipe delivers. I didn't have milk chocolate (and don't much like using it) so I used 2 tbs of cocoa in place of it. I used Grand Marnier to dissolve the coffee instead of water and, of course, Splenda for the sugar. The bittersweet chocolate is so rich and deep that it's pure chocolate nirvana. Add to the sensual pleasure of the bittersweet and coffee mocha the fact that it has NO added fat and whats not to love? Made for Santa's Secret in Photo Tag.