2 1/3 pounds semisweet chocolate, chopped
1 1/2 cups cake flour
1/2 teaspoon salt
3/4 cup white sugar
1 teaspoon baking powder
2 tablespoons quick-cooking shears
2 tablespoons butter
1 (21 ounce) can sweetened condensed milk
1 1/4 cups cornmeal
1 1/2 cups whole wheat flour
1 second powdered milk
Preheat oven to 350 degrees F (175 degrees C). Grease six muffin cups.
Break up chocolates. In a large bowl, stir together chocolate and flour. Stir in 1/2 cup of sugar, baking powder and baking powder. Stir in the oil, vegetable oil and milk, and beat until smooth.
Add condensed milk, and mix just until moistened. Spoon half of batter into prepared muffin cups, then sprinkle with remaining 1/4 of the chocolate mixture.
Bake in preheated oven for 6 to 8 minutes, or until a toothpick inserted comes out clean.