How to make the Perfect Chocolate Muffin

Okay, so we can call it a muffin but we all really know what it is—a  cupcake in wolf’s clothing.  I know what you are… *muffin* trying to disguise yourself as health food!—and yet I fall for you every time!

So go ahead and alter the recipe.  Add in some flaxseed and some wheat germ.  Substitute applesauce for sugar but I would stick to this recipe I found online.  (I would include link—I always like to site my source  but I can’t find the link anymore-eep.) 

On a random side note—the actual site was laden with ads from Jillian Michaels.  I found that very amusing.

Ingredients you need…

2 eggs
1 cup sugar
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla extract                                                                                 

2/3 cup  milk
2/3 cup  butter
4 oz semisweet chocolate chips (optional)

• Preheat oven to 350 degrees
• Grease 6 extra large muffin tins or cups (I use cupcake liners) or 12-15 medium cups.
• Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
• Fold in the melted butter.
• Add chocolate chips; coat them with flour( I use unsweetened cocoa powder) before mixing into the batter.

Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.

I would alternate  folding in the wet and dry ingredients—and remember not to over stir.  You want your muffins fluffy.

This face says – Are you really letting me eat this *before* dinner?

Hoorah!  Yes I get to eat this before dinner and I will get every last crumb.

Pictures of the muffin—taken outdoors for better light—I know I know.  No comments necessary on that factoid.  
 





A few pictures of my little man—working in the kitchen.  He wants to help.  A little blurry but such a cutie pie.

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