1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup best quality cocoa powder (I use Hershey's Special Dark)
3/4 cup sugar
1/2 teaspoon salt
1 cup semisweet chocolate chips (Ghiradelli 60% Cacao are my favorite)
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees F. Spray with cooking spray or line with liners (tried silicon liners for the first time and was impressed with the results) a 12-muffin pan. Put the flour, baking powder, baking soda, cocoa, sugar, and the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix the dry and wet ingredients together, leaving a few lumps. Spoon into the prepared muffin pan. Bake for 20 minutes or until the muffins are dark, risen and springy.
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees F. Spray with cooking spray or line with liners (tried silicon liners for the first time and was impressed with the results) a 12-muffin pan. Put the flour, baking powder, baking soda, cocoa, sugar, and the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix the dry and wet ingredients together, leaving a few lumps. Spoon into the prepared muffin pan. Bake for 20 minutes or until the muffins are dark, risen and springy.
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