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Chocolate Breakfast Muffins
2/3 cup cocoa, Dutch-process or natural
1 ¾ cups King Arthur Unbleached All-Purpose Flour
1 ¼ cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup chocolate chips
2 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
½ cup (1 stick) 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; there’s no need to beat these muffins, just make sure everything is well-combined.

Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a preheated 425 degree 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 they’ll 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
Source Source: The Baker’s Catalogue
Joan, San Antonio, Texas

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