6 semi-sweet chocolate baking squares, about 6 oz .
2 c all-purpose flour .
1 1/2 c granulated sugar .
1 c buttermilk
Directions
Step #1 Preheat oven to 375°F Lightly oil a 12-c muffin tin.
Step #2 Cut white chocolate into 12 small cubes (don't worry if they break a bit).
Step #3 Finely chop semi-sweet chocolate.
Step #4 In a medium-size bowl, whisk eggs.
Step #5 Whisk in buttermilk, butter, sugar & vanilla.
Step #6 Place flour in a very large bowl.
Step #7 Using a fork, baking powder, salt & baking soda, stir in the cocoa powder, making sure no clumps of cocoa remain.
Step #8 Stir in semi-sweet chocolate.
Step #9 Pour in egg mixture & stir just until evenly mixed.
Step #10 Spoon 1 heaping tbsp (20 mL) into each muffin c.
Step #11 Then place a cube of white chocolate into centre of each.
Step #12 Fill with batter to rims.
Step #13 Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 mins.
Step #14 Remove pan to a wire rack.
Step #15 Cool 15 mins, then turn out.
Step #16 Serve warm or cool completely on a wire rack.
Step #17 Once muffins are cooled down to about room temp, they will keep well in an airtight container at about room temp up to 2 days.
Step #18 Or place this in an airtight plastic container & freeze.
Step #19 Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil wrap & freeze up to 1 month.
Step #20 Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag.
Step #21 Seal & freeze.
Step #22 This will keep them from sticking together.