
Printable Version
Ingredients
250 g all-purpose flour
25 g cocoa powder
4 tsp baking powder
150 g granulated sugar
6 oz skim milk
1 egg and two egg whites, slightly beaten
100 ml (3.5 oz) canola oil
1/2 c chocolate chips (plus an extra handful, if desired)
Directions
1. Preheat oven to 375 degrees.
2. Sift dry ingredients together.
3. Using a hand mixer or stand mixer, mix together wet and dry until you have a fluffy cake batter mixture. I use a spatula to wet all the dry ingredients, then turned the mixer on a higher speed for about 15 seconds.
4. Pour into a prepared muffin pan--6 big muffins or 12 regular.
5. Bake for 25 minutes, then check for springiness or with a toothpick.
6. Cool for 5 minutes in tins, then completely on a wire rack. Before removing from tin, I decorated the muffins with a few chips. After the chips had melted, I used a knife to smear the chocolate for a glaze.
Makes 6 large muffins or 12 regular muffins.

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