Mayan Muffins

Mesoamerica, equatorial South and Central America, has a rich history regarding chocolate. The cacao pod has bitter seeds covered in a sweet pulp. These seeds were used as a form of currency, as a divine gift, a health food and a source of power. The Mayans took the seeds and ground them into a coarse powder that they then mixed with water, spices, and chilies to make a bitter drink. They also added the powder to corn and other fillings to make porridge-like meals. It would be several thousand years before chocolate would be what we know it as today.

Several years ago, I had a chance to travel to Belize and Guatemala on a research trip. While in Guatemala, we visited Tikal National Park and had a chance to see  Stelas and panels and was designated to El Ka'Kau' (the chocolate king). My mother-in-law and a friend of mine are chocolate lovers. These muffins are for them and for any other chocolate-lovers. Enjoy!

Ingredients: 1/3 c butter, 4 oz bittersweet chocolate*, 2 c flour, 1/3 c cocoa*, 1 Tbsp baking powder, 1 tsp ground cinnamon, .5 tsp baking soda, .5 sea salt, .25 tsp cayenne pepper, 2/3 c sugar, 1 egg, 1 tsp pure vanilla extract, .5 tsp pure almond extract, 1.25 c buttermilk

Instructions:(1) Preheat oven to 375 and prep a 12-c or a 6-c muffin pan with liners or with cooking spray. (2) Melt butter and half of the chocolate over a double boiler, stirring until smooth. Remove from heat and let cool. (3) Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, sea salt, and cayenne in a large bowl. (4) In a small bowl, whisk chocolate mixture, sugar, egg, and extracts until blended. (5) Add egg mixture to flour mixture and stir until just blended. Fold in remaining chocolate. Divide batter evenly amongst prepared muffin cups. (7) Bake for 19-22 minutes or until a toothpick comes out clean. Let cool in pan for a few minutes then transfer to a wire rack until completely cool.

*Don't chop the chocolate too fine. You want big, melty chunks in the muffins. Sometimes I'll use chocolate chunks or chocolate chips; depends on what is in the pantry when I'm making these.
*Cocoa powder should be unsweetened and NOT Dutch processed. You want the bitter flavor in these muffins.
*I usually add a little more cayenne than what is listed above just because I like the heat.