Chocolate Lava Muffins

You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.

• Ready In: 27 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 8  ounces bittersweet chocolate
• 1⁄2 cup butter
• 1⁄2 teaspoon vanilla
• 1⁄2 cup sugar
• 3  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 4  eggs

Directions

1. Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
2. Stir in the vanilla.
3. In a separate bowl, combine the sugar, flour, and salt.
4. Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
5. Add eggs, one at a time, fully incorporating each egg before adding the next.
6. Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
7. Chill batter.
8. Preheat oven to 375?.
9. Coat 6 muffin tins with butter or nonstick cooking spray.
10. Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
11. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.