| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 2/3 |
c |
Cocoa; Dutch-process or natural |
| 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 |
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 425°F 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.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 11,
1998, converted by MM_Buster v2.0l.
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