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Name: Chocolate Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2/3 c Cocoa; Dutch-process; 1 3/4 c Flour; 1 1/4 c Light brown sugar; 1 ts Baking Powder; 1 ts Baking soda; 3/4 ts Salt; 6 oz Chocolate chips (optional); 2 Eggs; 1 c milk; 2 ts Vanilla; 2 ts Vinegar; 1/2 c Butter or Margarine Melted

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INGREDIENTS

2/3 c Cocoa; Dutch-process
1 3/4 c Flour
1 1/4 c Light brown sugar
1 ts Baking Powder
1 ts Baking soda
3/4 ts Salt
6 oz Chocolate chips ; (optional)
2 Eggs
1 c milk
2 ts Vanilla
2 ts Vinegar
1/2 c Butter or Margarine ; Melted

Servings

INSTRUCTIONS

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter or margarine, to the dry ingredients, stirring to blend. Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a preheated 425F oven for 15 to 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as theyll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving. Yield: 12 muffins. Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 11, 1998,

NOTES

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Chocolate Muffins

2/3 c Cocoa; Dutch-process
1 3/4 c Flour
1 1/4 c Light brown sugar
1 ts Baking Powder
1 ts Baking soda
3/4 ts Salt
6 oz Chocolate chips (optional)
2 Eggs
1 c milk
2 ts Vanilla
2 ts Vinegar
1/2 c Butter or Margarine Melted

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking  powder, baking soda, salt and chocolate chips. Set aside.    In a large measuring cup or medium-sized mixing bowl, whisk together the  eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the  melted butter or margarine, to the dry ingredients, stirring to blend.    Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a  preheated 425F oven for 15 to 20 minutes, or until a cake tester inserted  in the center of a muffin comes out clean (watch them closely, as theyll  burn around the edges if they bake too long). Remove the muffins from the  oven, and after 5 minutes remove them from the pan, allowing them to cool  slightly on a wire rack before serving. Yield: 12 muffins.    Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 11,  1998,

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 12

Calories: 447
Calories from Fat: 218 (49%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 4.3g
Cholesterol 196.3mg		60 %
Sodium 278.4mg		10 %
Potassium 255.5mg		7 %
Total Carbohydrate 47.8g		14 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 46.1g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 447

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