As I’ve said before, I love breakfast. Part of my obsession with breakfast is that most breakfast foods are just dessert incognito. A perfect example of this is muffins. I love muffins! I’m not really sure why I’m such a muffin fanatic because I don’t really like cake. Muffins have more texture, and the tops are perfectly chewy.
The equation looks like this:
These muffins are chewy and chocolately and dense in the most delicious way possible.
I don’t have a whole lot to say, so I’ll let the pictures do the talking.
Chocolate-Chocolate Chip Muffins
recipe via ingredientsinc.net
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup granulated sugar
1 cup dark chocolate or semisweet chocolate chips
3/4 cup skim milk
1/4 cup reduced-fat sour cream
1/3 cup plus 2 teaspoons canola oil
1 teaspoon pure vanilla extract
3. Combine milk, sour cream, oil, egg and vanilla in a separate bowl. Combine the flour mixture and milk mixture, mixing until lumpy. Spoon into lightly greased muffin pans. Sprinkle the remaining 1/4 cup chocolate chips on top, if desired.
4. Bake for 20 minutes or until the muffins are dark and a toothpick inserted in center comes out clean.