2/3 c. cocoa
1 ¾ c. unbleached all-purpose flour
1 ¼ light brown sugar
1 t. baking powder
1 t. baking soda
¾ t. salt
1 c. chocolate chips
2 large eggs
1 c. milk
2 t. vanilla extract
2 t. vinegar
8 Thsp. butter or margarine, melted
Preheat the oven to 425 degrees.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
In a 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. (Do not over-stir as these muffins peak easily.)
Scoop the batter into lightly greased (or papered) muffin cups. Bake the muffins for 15 to 20 minutes, or until a toothpick comes out clean (watch them closely, as they’ll burn around the edges if they bake to long.) Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly before serving.
*These are a very good addition to a breakfast. I like making them on Saturday and then serving them on Sunday for breakfast with cereal or oatmeal.
Yields: About 18 muffins