*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           UNSALTED butter
    2       oz           Unsweetened chocolate
    2       c            All-purpose flour
    1       t            Baking soda
      1/4   ts           Salt
    1       c            Buttermilk, at room
    1       c            Packed dark brown sugar
    1                    Egg, lightly beaten
    1       t            Vanilla extract
    6       oz           Milk chocolate, cut into
                         -1/4 to 1/2 pieces
    6       oz           Bittersweet chocolate, cut
                         -into 1/4 to 1/2 pieces
    1       c            Toasted walnuts, coarsely
                         -chopped (*)
   (*)  Place the walnuts in a single layer on a baking
   sheet and bake at 400 degrees for about 5 minutes,
   shaking the sheet a couple of times. Preheat oven to
   400 degrees.  Lightly butter twelve 3-by-1 1/4 inch
   muffin cups.
   In a medium saucepan, over low heat, melt the butter
   and unsweetened chocolate.  Remove the pan from the
   heat and cool the mixture until tepid. In a large
   bowl, stir together the flour, baking soda and salt.
   In another bowl, stir together the buttermilk and
   brown sugar until smooth. Then stir in the
   chocolate/butter mixture, egg and vanilla until
   combined. Make a well in the center of the flour
   mixture. Add the liquid ingredients and stir just to
   combine.  Stir in the chocolates and walnuts.
   Spoon the batter evenly among the prepared muffin
   cups.  Bake 19 to 22 minutes, or until a cake tester
   or toothpick inserted into the center of one muffin
   comes out with a few crumbs remaining. Remove the
   muffin tin or tins to a wire rack.  Cool the muffins
   in the pan (s) for 5 minutes. Remove the muffins from
   the cups and finish cooling on the rack. Serve warm or
   cool completely.  Store the muffins in an airtight
   container at room temperature. Makes about 12 muffins.
                    - - - - - - - - - - - - - - - - - -