I wanted to say happy Friday with Chocolate-Chocolate Chip Muffins. I thought I’d leave you with this recipe as I am off to the BlogHer Food conference in Atlanta and to the Atlanta Food & Wine event (I’m a speaker at both events). I am really looking forward to a packed weekend surrounded by foodies. I have never attended a BlogHer conference, and it is the first ever Atlanta Food & Wine Festival, so it should be a spectacular weekend. In the meantime, enjoy these muffins and have a great weekend!
Chocolate-Chocolate Chip Muffins
13/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup granulated sugar
1 cup dark chocolate or semisweet chocolate chips
3/4 cup skim milk
1/4 cup reduced-fat sour cream
1/3 cup plus 2 teaspoons canola oil
1 teaspoon pure vanilla extract
1. Preheat the oven to 400F.
2. Combine flour, baking powder, baking soda, cocoa, sugar, and chocolate chips into a large bowl.
3. Combine milk, sour cream, oil, egg and vanilla in a separate bowl. Combine the flour mixture and milk mixture, mixing until lumpy. Spoon into lightly greased muffin pans. Sprinkle the remaining 1/4 cup chocolate chips on top, if desired.
4. Bake for 20 minutes or until the muffins are dark and a toothpick inserted in center comes out clean.