CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dec31   
   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   
      
   ... Music is the only language in which you can't say a mean or sarcastic    
   thing   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 105/81 106/201 128/187 153/7715 154/110 218/700   
   SEEN-BY: 226/30 227/114 229/110 114 206 300 317 426 428 470 664 700   
   SEEN-BY: 229/705 266/512 291/111 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 2320/105 5020/400 5075/35   
   PATH: 18/200 229/426