Special

Muffins
Ingredients:
2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

¾ cup white sugar

1 egg

1 cup milk

¼ cup vegetable oil

Procedure:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups

with paper liners.

Stir flour, baking powder, salt, and sugar together in a large bowl; make a well in the center.

Beat egg with a fork in a small bowl or 2-cup measuring cup; whisk in milk and oil. Pour egg

mixture all at once into flour mixture; mix quickly and lightly with a fork until just moistened.

The batter will be lumpy. (Fold in additional ingredients if using; see variations below). Spoon

batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.
 Chocolate Bundt Cake
Ingredients: Procedure:

8 ounces (2 sticks) unsalted butter, plus

Step 1

more for pan Make the cake: Preheat oven to 325 degrees.

2 1/4 cups all-purpose flour Butter a 14-cup Bundt pan. In a large bowl, whisk

together flour, cocoa, baking soda, and salt. Mix

3/4 cup unsweetened cocoa powder

milk and sour cream in a glass measuring cup.
1 teaspoon baking soda
Step 2
1 teaspoon salt
With an electric mixer on medium-high speed,

1/2 cup milk

beat butter and sugar until pale and fluffy, 3 to 5

1/2 cup sour cream (4 ounces)

minutes. Add eggs, 1 at a time, beating well after

1 1/2 cups sugar

each addition; add vanilla. Reduce speed to

4 large eggs
low; add flour mixture in 2 batches, alternating

1 teaspoon pure vanilla extract with the milk mixture and beginning and ending

FOR THE GLAZE with the flour; beat until just combined.
3 ounces bittersweet chocolate,
Step 3
chopped Transfer batter to prepared pan; smooth top

1/2 cup heavy cream with an offset spatula. Bake until a cake tester

2 tablespoons unsalted butter comes out clean, about 55 minutes. Transfer pan

to a wire rack to cool completely.

Step 4
Make the glaze: Place chocolate in a heatproof

bowl. Bring cream to a simmer in a small

saucepan; pour over chocolate. Let stand 2

minutes. Add butter, and mix until smooth. Let

stand, stirring occasionally, until slightly

thickened. Pour glaze over cake.