Tuesday, August 1, 2006

Chocolate Malt Muffins

Chocolate Malted Muffins
adapted from King Arthur Flour's Whole Grain BakingMuffin Batter

1 cup barley flour

1/2 cup whole wheat flour or white whole wheat

1/2 cup unbleached bread flour

3/4 cup unsweetened cocoa powder

1/4 cup (1-1/4 ounces) malted milk powder

1 cup packed light or dark brown sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt4 Tablespoons (1/2 stick, 2 ounces) unsalted butter, melted1-1/4 cups (10 ounces) buttermilk2 large eggs1 teaspoon vanilla extract1 cup (6 ounces) chocolate chipsGlaze6 Tablespoons (2-3/4 ounces) packed light or dark brown sugar2 Tablespoons (5/8 ounce) malted milk powder2 Tablespoons (3/8 ounce) unsweetened cocoa powder1 Tablespoon corn syrup1/4 cup (2 ounces) plain yogurt1/2 teaspoon vanilla extractPreheat the oven to 375 degrees. Lightly grease or use cooking spray on a muffin tin or line with papers and coat the papers with nonstick spray.To Make The Batter: Whisk together the flours, cocoa, malted milk powder, brown sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the butter, buttermilk, eggs and vanilla. Stir the wet ingredients into the dry, mixing until the batter is evenly moistened. Stir in the chocolate chips.Scoop the batter into the prepared pan. Bake the muffins until you can smell the chocolate and a cake tester inserted in the center comes out clean, 23-25 minutes. Don't over-bake! Remove from the oven and allow the muffins to cool in the pan for 2 minutes, then turn them onto a rack to finish cooling.To Make The Glaze: Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.

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