Chocolate Muffins

Chocolate muffins are a must for any children's party. (An added bonus of this recipe: hardly any dishes to wash.)

Two important rules for perfect chocolate muffins: sift the dry ingredients into the bowl of wet ingredients and avoid overmixing the batter.

The muffins turn out soft and moist. You can add chocolate chips to the batter and/or cover them with a milk, dark, or white chocolate glaze.

Chocolate glaze (optional): 100 g chopped dark chocolate 100 ml cream (1/2 carton) 1 tablespoon butter (makes the recipe dairy! For a pareve version, substitute nut oil or palm oil)

Preheat the oven to 170 degrees; grease the cups of a muffin pan.

Whisk together the cream, eggs, oil, and sugar until smooth and fluffy. Sift the flour, cocoa powder, baking powder, baking soda, and salt into this mixture and gently stir until smooth. Avoid overmixing.

Fill the greased muffin cups with the chocolate batter. Sprinkle chocolate chips on top.

Bake for 20 minutes, or test with a toothpick: it should come out dry, with moist crumbs attached.

For the glaze: bring the cream to a boil. Add the chocolate and let it stand for a few minutes to melt. Add the butter and stir until smooth and creamy. Cover the chocolate muffins with the glaze.

Enjoy your meal!