MINIATURE FUDGE MUFFINS
about 4 to 5 dozen miniature muffins
Prepare these “yummies” and take them into an Easter basket for a favorite someone.
In the top of a double boiler, melt chocolate and butter over hot water; cool.
In a large bowl, combine sugar, flour, cocoa, and salt, mixing well. Add eggs, chocolate, and vanilla, beating with a wire whisk just until dry ingredients are moistened (do not overbeat).
Fold in nuts, if desired.
Fill miniature muffin pans (1 7/8- inches in diameter) lightly coated with non-caloric vegetable cooking spray or lined with aluminum foil baking cups, three-fourths full. (If using foil baking cups, they may be paper-lined; turn the cups inside out so the foil is on the inside next to the muffin.)
Bake in a preheated slow oven (300 degrees F.) for 25 minutes or until a tester inserted
into the center of the muffins comes out clean. Cool in pans for 15 minutes, then turn out onto wire racks to finish cooling.