After a week or two of making
roasted vegetables (soggy),
Kahlua butter (bitter),
and a few other assorted dishes which, let's just say, did not make the castle hit parade in this queenie's opinion, I was oh so happy to stumble upon these chocolatey muffins. I'm almost positive the recipe came from this book
because I found the almost identical recipe here
. But there are a few differences between the two versions and I made a change or two myself, so for the sake of simplicity I'll type in the recipe the way I made it.
Never forget: a chocolate breakfast is a happy breakfast. Walker. 2012. You may quote me.
CHOCOLATE CHOCOLATE-CHIP MUFFINS
2/3 c. cocoa powder
1 3/4 c. flour
1 c. lightly packed brown sugar
1 t. baking powder
1 t. baking soda
3/4 t. salt
1 c. chocolate chips (I may increase this to 1 1/2 c. next time)
1 c. milk
2 t. vanilla
2 t. vinegar
1 stick (8 T. ) butter, melted
(optional: 3/4 t. espresso powder. I didn't add, but may next time)
In large bowl, mix together cocoa, flour, brown sugar, baking powder, baking soda, salt, chocolate chips, and espresso powder, if using. Make a well in the center and dump in eggs, milk, vanilla, vinegar, and melted butter. Stir just until mixed. Ladle batter into well-greased muffin cups (mine filled 16 cups). Bake 10 - 15 minutes at 400 degrees, until toothpick inserted in the center comes out clean. (Mine took 10 or 11 minutes, but if you fill your muffin cups very full and make fewer muffins, expect them to take a bit longer to cook.) The book's recipe warns you that these will burn around the edges if you bake them too long, so take a peek toward the end as a safeguard. Remove from oven and turn out of muffin tin after five or ten minutes.
Christ is risen. He is risen indeed!