Recipe: Chocolate Breakfast Muffins

CHOCOLATE BREAKFAST MUFFINS

2/3 cup unsweetened cocoa powder (Dutch-process or natural)
1 3/4 cups King Arthur 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 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (1 stick) butter or margarine, melted

In a large mixing bowl, whisk together the cocoa powder, 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 or margarine, 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 in a preheated 425 degree F oven 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.

Makes 12 muffins
Source King Arthur Flour