CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dec3b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Doughnut Muffins   
    Categories: Breads, Dairy, Chocolate   
         Yield: 12 servings   
       
       1/2 c  + 4 tb (170 g) unsalted   
              - butter; melted, more for   
              - greasing   
         2 lg Eggs   
         1 c  (200 g) granulated sugar   
         1 c  (220 g) sour cream   
         1 tb Oil   
     1 1/2 ts Fresh grated nutmeg   
         1 ts Kosher; + a pinch   
       1/2 c  (45 g) Dutch-process cocoa   
              - powder   
     1 1/2 ts Baking powder   
       1/4 ts Baking soda   
         1 c  (128 g) A-P flour   
         1 tb Ground cinnamon   
       
     Set oven @ 375ºF/190ºC with a rack set in the center.   
     Generously butter a 12-cup muffin tin.   
        
     In a large bowl, combine the eggs and ¾ cup/150 grams   
     granulated sugar and whisk until well combined.   
        
     Add the sour cream, 1/2 cup (113 g) butter, the oil,   
     nutmeg and 1 teaspoon salt; whisk until well combined.   
        
     Whisk in the cocoa powder, followed by the baking powder   
     and the baking soda. Then use a flexible spatula to fold   
     in the flour by gently scooping up some batter from the   
     bottom and folding it over the flour on the top. Rotate   
     the bowl and repeat until just incorporated.   
        
     Divide the mixture among the 12 wells and bake until the   
     muffins are puffed and a toothpick inserted in the   
     center comes out with a few moist crumbs attached, 18 to   
          23    minutes.   
        
     In a shallow bowl, combine the remaining ¼ cup/50 grams   
     granulated sugar, 1 tablespoon cinnamon and a pinch of   
     salt.   
        
     Let the muffins cool in the pan for 5 minutes then   
     transfer them to a rack. Working with one warm muffin at   
     a time, brush it with some remaining melted butter then   
     toss in the cinnamon sugar; repeat with remaining   
     muffins.   
        
     Serve immediately. Store any extras in an airtight   
     container at room temperature for up to 4 days. (The   
     sugar will gradually melt into the muffins as they sit,   
     but you can reroll the muffins in cinnamon sugar, if   
     desired.)   
        
     By: Yossy Arefi   
        
     Yield: 1 dozen   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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