Hurricane Chocolate Muffins |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I made these during hurricane Sandy to keep us warm! Easy to use things about the house. I put a little espresso in the milk because it was left over from breakfast which was great. I also chopped up swiss chocolate in place of the chocolate chips because its all I had! Ingredients:
1 cup flour |
1/2 cup sugar |
1/4 cup cocoa |
1/8 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup milk |
1 teaspoon vanilla essence |
1 egg |
1/4 cup oil |
1/4 cup chocolate chips |
Directions:
1. Preheat oven to 350 F 180 C.
2. Mix all dry ingredients.
3. Mix all wet ingredients.
4. Combine the two, but do not over mix, just bring together.
5. Divide the mixture into 6 lined muffin tins.
6. Bake at 350 F 180 C for 15 minutes or until a toothpick comes out clean.
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