Hello all!
Spring is around the corner, but the wind is still blowing and temperatures are all over the map. Here is a recipe I found that will let you
start a cold damp day with a cozy moment . They are equally good with coffee, tea or hot chocolate.
Stay warm and keep an eye to the sky. Spring will be here very soon.
Enjoy!!! 
· Chocolate Breakfast Muffins
· 
· 2/3 cup Dutch-process cocoa
· 2 cups King Arthur Unbleached All-Purpose Flour
· 1 1/4 cups light brown sugar
· 1 teaspoon baking powder
· 3/4 teaspoon espresso powder, optional
· 1 teaspoon baking soda
· 3/4 teaspoon salt
· 1 cup chocolate chips
· 2 large eggs
· 3/4 cup milk
· 2 teaspoons vanilla extract
· 2 teaspoons vinegar
· 1/2 cup butter, melted; or 1/3 cup vegetable oil
· sparkling white sugar or pearl sugar, for topping (optional)
Instructions
1. Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.
4. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
5. Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with pearl sugar, if desired.
6. Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
7. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Notions and Nibbles 