Charlotte at Waltzing Matilda posted a picture of some chocolate muffins last week and I must have been hormonal, or something, because I wanted chocolate muffins now! I held off for a couple days, but they were on my mind a lot!
I made breakfast for dinner on Monday, and chocolate muffins were on the menu. They were so good. I mean really, really good. I am not sure I have ever made a double chocolate muffin before, but these could not have been better. They were definitely muffins, not cupcakes, but so chocolatey!
You need to make some soon. Seriously.
I used the recipe as found at Dinner with Julie, and the only change I made was to use coconut oil instead of canola oil or butter. I melted it before I added it. It added a definite coconut flavor, so if you don't like that flavor, use a less flavorful oil. I loved it!
I think I will fool around with a recipe a bit and try some flour blends for more nutrition, and sub out some yogurt for some oil. I'll let you know if I do. Here is the recipe as written. Do try!
Part of a healthy
breakfast dinner (scrambled eggs and tomatoes, apple slices, sausage, and muffins!)
Double Chocolate Muffins
1 1/2 cups flour
3/4 cup sugar
1/2 cup cocoa
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup canola oil or butter, melted (or coconut oil, melted)
2 large eggs
1 tsp. vanilla
1/2 cup chocolate chips
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
In a large bowl, whisk together the milk, oil, eggs and vanilla. Add the dry ingredients and chocolate chips and stir just until well blended.
Divide batter among a dozen paper-lined muffin cups and bake for 20-25 minutes, or until domed and springy to the touch.