Miniature Fudge Muffins

MINIATURE FUDGE MUFFINS
about 4 to 5 dozen miniature muffins

  • 4 ounces (squares) semisweet chocolate
  • 1 cup unsalted butter or margarine
  • 1¾ cups sugar or granulated sugar substitute
  • 1 cup sifted flour
  • 1 tablespoon unsweetened cocoa
  • Pinch of salt
  • 3 jumbo or extra large eggs or the equivalent of 3 eggs in egg substitute, (i.e. Egg Beaters), at room temperature and slightly beaten
  • 2 cups chopped pecans or English walnuts (optional)

In the top of a double boiler, melt chocolate and butter over hot water; cool.   

In a large bowl, combine sugar, flour, cocoa, and salt, mixing well.  Add eggs, chocolate, and vanilla, beating with a wire whisk just until dry ingredients are moistened (do not overbeat). 

Fold in nuts, if desired.  Fill miniature muffin pans (1 7/8- inches in diameter), lined with paper or foil baking cups, three-fourths full.  

Bake in a preheated slow oven (300 degrees F.) for 25 minutes or until a tester inserted

into the center of the muffins comes out clean.  Cool in pans for 15 minutes, then turn out onto wire racks to finish cooling.

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