Ingredients:
2 1/4 cups all-purpose flour
1 cup sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup light or regular sour cream
1/2 cup water or plum juice
1/2 cup lowfat milk
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions:
Preheat oven to 325 degrees F.
In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.
Makes 30 muffins.
Notes:
Oh my heck! That's all I can say. I mean, what more do you need - the title has chocolate in it twice. :) Make these. Quick. They are SO good. They're definitely a muffin, not a cupcake - think those ginormous muffins you get from Costco or Sam's Club times about a hundred because they're homemade and moist and delicious.
No comments:
Post a Comment