This jewel in my kitchen….
…helped to gently melt some butter, semisweet chocolate, a bit of bittersweet chocolate (when I ran out of semisweet) and dark chocolate bits were added in later.
Then I got to work measuring these eggs…
Why did I need to weigh the eggs, you ask? Simple. I needed 2 large eggs. Two large eggs yield 6 1/2 tablespoons of liquid and weigh about 57 grams each. I told you Joy the Baker knows her stuff! And didn’t I just buy the standard carton of half dozen eggs at the grocery? No. I bought local – selecting 6 similarly sized eggs from a flat of eggs at our local market. I was on top of the world, as I carefully tucked the carton of eggs into my reusable grocery bag and stepped out into the crisp fall day. Back in my kitchen I pulled out my digital scale and started weighing each egg. Uh oh.
I tried hard to select the same sized egg…59 grams! I am not sure if it was the extra few grams of liquid in the muffin…
…or if I left them in the oven a touch too long, but I feel that I overbaked them. I sampled one fresh from the oven. The texture was great – it had a great crumble, was delicate yet held together just fine and I was launched into a chocolate fueled cleaning spree. As they cooled on a wire rack and later transferred to an airtight container, they seemed to lose that lightness and became a bit dry. I also figured out that these muffins are best served warm, OR gently reheated. Oh, happy day!
Sweet Z snagged one on his way out the door today. I found myself apologizing for overbaking these muffins with each bite he took. But then I stopped. He is not bothered. I am not either – I can always use them as a base for a different treat. After all, t is not about producing a perfect product each time but rather about learning along the way. I learned a thing or three about eggs, liquid to dry ingredient ratios, fat content and on and on. I will make these again and cannot wait to drizzle them with white chocolate!