Yield
2 dozen

How to Make It

Step 1

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

Step 2

Combine boiling water and cocoa; stir until cocoa dissolves. Let stand 5 minutes. Stir in soda. Add cocoa mixture to creamed mixture, beating well.

Step 3

Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.

Step 4

Spoon into well-greased muffin pans, filling half full. Bake at 350° for 15 to 20 minutes. Remove from muffin pans; spoon glaze over tops.

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