Two Tone Muffins Recipes

TWO-TONE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease 10 standard muffin cups.
• In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
• In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
• Beat in eggs and buttermilk until well blended.
• Stir in flour mixture just until blended, being careful not to overmix.
• Divide batter between 2 bowls.
• Stir vanilla into 1 bowl of batter.
• Stir melted chocolate into remaining bowl of batter.
• Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
• Spoon the chocolate batter into the other half of each muffin cup.
• Fill the 2 empty cups with water for even baking.
• Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
• Transfer the pan to a wire rack; let muffins cool for 5 minutes.
• Turn muffins onto the rack; cool completely.
• Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
• Also, you can make marbled muffins by swirling the two batters together.

MERRY MUFFINS

Steps:

• Resift flour with next 3 ingredients. Combine egg, milk and oil; stir into dry mixture only until moistened. Fold in walnuts.
• Divide into 2 portions; stir cherries into one and spoon into one side of 14 greased muffin pans (2 1/2-inches diameter). Stir cocoa mix into remaining batter and fill other side of pans.
• Bake at 400 for 20 minutes. Sprinkle with powdered sugar. Serve warm.