“Singing Muffins”
This recipe was given to me by a friend and was originally called Traveling Muffins, but since they inspired song the recipe has been renamed. Plus, as a "Traveling Muffin," they wouldn't last long in my car. The original also called for raisins (instead of cranberries) and pecans (instead of pistachios). You could easily substitute your favorite dried fruit or nuts in the same amounts.
Servings: 10 jumbo muffins
Ingredients
- 2 sticks of butter
- 3 squares 3 0z. semi-sweet chocolate
- 1 cup cranberries washed and dried
- 1 3/4 cup shelled dry roasted salted pistachios
- 1 cup all-purpose flour
- 1 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F.
- Grease or place paper liners in a muffin tin.
- In a small saucepan over low heat melt the butter and chocolate.
- Remove from heat, add the cranberries and pistachios and let cool.
- Mix together flour, sugar, eggs, vanilla and chocolate mixture. Do NOT beat; just mix until combined.
- Fill prepared muffin tin with batter. For jumbo muffins, use ~1/3 cup batter per muffin.
- Bake 30-35 minutes (for jumbo muffins) or until toothpick comes out clean when inserted in the middle.