How good is chocolate for breakfast? I think it’s the bomb but I’m rather alone in that opinion. Doesn’t matter – all the more for me.
I was going through the pantry and realized that I had bought way more chocolate chips than I remembered. Then I found a bag of wonderful cocoa from King Arthur Flour that had been sent to me as a gift and my taste buds began to crank.
Muffins are so easy to make and they’re really good if you remember not to overmix the batter. A chef friend of mine once said, “Maureen, when mixing muffins and you think, ‘one more stir’ – stop there and don’t stir that last time – you’ll thank me.” She was right.
My muffins are always light and soft and they rarely last the day if someone stops by for coffee.
- ½ cup cocoa, sifted
- 2¼ cups self-raising flour, sifted
- 1 cup caster (superfine) sugar
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup dark chocolate chips (add more if you're a chocoholic)
- Preheat oven to 180°C/350°F
- Put liners in a 12 hole cupcake tin or grease a non-stick pan
- In a large bowl, add the sifted flour, sifted cocoa, and sugar and whisk together.
- Whisk the oil, milk, vanilla and eggs in a large measuring cup.
- Make a well in the dry ingredients and add the oil mixture
- Using a wooden spoon, stir until just combined (don't over-mix).
- Spoon mixture evenly into muffin tin and place in preheated oven.
- Bake for 25 minutes or until firm to touch and a skewer inserted into the center comes out clean.
- Cool in pan for 5 minutes. Transfer to a wire rack to cool.