A post about Chocolate Day could go on forever, but I will restrict myself to a single, recently-discovered recipe for Chocolate Muffins.
CHOCOLATE BREAKFAST MUFFINS
- 2/3 cup cocoa,Dutch-process or natural
- 1 3/4 cups unbleached all-purpose flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
- 8 tablespoons butter, melted
Preheat oven to 425 degrees F.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. There's no need to beat these muffins; just make sure everything is well combined.
Scoop the batter into 12 lightly greased muffin cups. Bake the muffins for 15 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving.
(from The King Arthur Flour Baker's Companion)
These make a most decadent and delicious breakfast treat.
Comments