*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            All-purpose flour
      3/4   c            Granulated sugar
      1/2   c            Unsweetened nonalkalized
                         -cocoa powder
    2       ts           Double-acting baking powder
      1/2   ts           Salt
      1/4   ts           Baking soda
    1       c            Milk, at room temperature
    8       tb           (1 stick) unsalted butter,
                         Melted and cooled
    1       lg           Egg, at room temperature,
                         -lightly beaten
    1       t            Vanilla extract
    6       oz           White chocolate, cut into
                         -3/4-inch chunks
   1. Position a rack in the center of the oven and
   preheat to 375 F. Lightly butter twelve 1 1/8-by-2
   3/4-inch (3-ounce) muffin cups and the edges
   surrounding the cups.
   2. In a large bowl, stir together the flour, sugar,
   cocoa, baking powder, salt, and baking soda. In
   another bowl, stir together the milk, butter, egg, and
   vanilla until blended. Make a well in the center of
   the dry ingredients. Add the liuid ingredients and
   stir just to combine. Stir in half of the white
   chocolate chunks.
   3. Spoon the batter into the prepared muffin cups.
   Sprinkle the tops with the remaining white chocolate
   chunks. Bake for 20 to 25 minutes or until a cake
   tester toothpick inserted in the center of one of the
   muffins comes out clean.
   4. Cool the muffins in their pans set on a wire rack
   for 5 minutes. Remove the muffins from the cups and
   finish cooling on the wire rack. Serve warm, or cool
   completely and store the muffins in an airtight
   container at room temperature.
   Yield: 12 muffins
   Source: Glorious Chocolate by Mary Goodbody and the
   Editors of Choclatier Magazine
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