chocolate

RICH, DARK, AND MYSTERIOUSCHOCOLATE TAKES THESE BAKED BEAUTIES DEEP INTO INDULGENTDESSERT TERRITORY.

CHOCOLATE PUMPKIN SWIRL MUFFINS

HANDS ON 20 minutes BAKE 18 minutes at 375°F

1. Preheat oven to 375°F. Grease twelve 2½-inch muffin cups or line with paper bake cups. In a large bowl stir together first five ingredients (through salt). Make a well in center of flour mixture.

2. In a medium bowl combine egg, milk, butter, and vanilla. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). In another medium bowl stir together pumpkin and pumpkin pie spice. Spoon half of the batter into pumpkin mixture; stir until combined.

3. In a small bowl whisk the 1/3 cup melted chocolate, the sour cream, and cocoa powder until smooth. Add to remaining plain batter. Stir until combined.

4. Spoon about 2 Tbsp. chocolate batter and 2 Tbsp. pumpkin batter side by side into each prepared muffin cup, filling each nearly full. Use a thin knife or skewer to lightly swirl the batters together in each cup.

5. Bake until golden and a toothpick comes out clean, 18 to 20 minutes. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Cool 15 minutes more. Serve warm. Makes 12 muffins.

PER MUFFIN 240 cal., 10 g fat (6 g sat. fat), 31 mg chol., 164 mg sodium, 36 g carb., 2 g fiber, 21 g sugars, 4 g pro.

COFFEE CHOCOLATE QUICK BREAD

HANDS ON 10 minutes COOL 10 minutes BAKE 45 minutes at 375°F

1. In a small saucepan heat chocolate and oil over medium-low until chocolate is melted, stirring occasionally. Remove from heat; cool 10 minutes.