Low Carb Chocolate Lava Muffins

2 4-oz. bars Ghirardelli bittersweet baking chocolate
1 stick butter, softened
1/2 t vanilla extract
1/2 c Splenda granular
3 T flour
1/4 t salt
4 eggs

Place a medium metal bowl in a saucepan of simmering water. Melt chocolate and butter in the bowl. Stir in the vanilla. In another bowl, combine the sugar, flour and salt. Sift these into the chocolate mixture and mix with an electric hand mixer. Add one egg at a time, fully incorporating each egg before adding the next. Beat on high until the batter is creamy and lightens in color. (approximately 4 minutes) Chill mixture.
Preheat oven to 375˚. Coat muffin tin with butter or spray with nonstick cooking spray. Spoon mixture into the muffin tin using approx. 1/4 cup for each muffin. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey. Let cool some before serving. Makes 12.