Light & Fluffy Brownie Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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If you're looking for a thick & dense brownie, this isn't it. If you're looking for a thick & fudgy brownie, this isn't it. If you're looking for a rich, dark brownie, this isn't it. If you're looking for a light, un-brownie like brownie, this one's for you..... Ingredients:
1 cup flour |
1/3 cup cocoa |
3/4 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup buttermilk, room temp |
4 tablespoons butter, melted |
1 large egg, lightly beaten, room temp |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350. Butter & flour muffin molds or use paper inserts.
2. Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside.
3. In another medium bowl, whisk together buttermilk, melted butter, egg, and vanilla. Pour this mixture into the well of the dry ingredients in other bowl and stir with a wooden spoon just until blended. Don't overmix.
4. Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched.
5. Cool muffins in pan on wire rack for 10 minutes.
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