2 tablespoons butter (4 oz.)
2 eggs, beaten
1 teaspoon instant vanilla extract
1 cup all-purpose flour
6 ounces corn muffins, toothpicks removed
1 1/2 tablespoons unsweetened cocoa powder
salt and pepper to taste
1 teaspoon wheat germ
2 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon ground cinnamon
Melt 1/4 cup butter in a saucepan over medium heat. Stir together the eggs and vanilla extract. Mix into the bread mixture, sprinkle with the flour and spread onto muffins in two layers.
Bake in preheated oil for 25 minutes, until golden brown. Reduce heat to moderate, and continue repeating oven baking steps. Place muffins in preheated oil heat.
Remove muffins from pan and place on racks or serves warm. Serve warm.