What’s Better Than Chocolate?

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!!!      Raggedy Anne





· Chocolate Breakfast Muffins

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· 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)


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.

From http://www.kingarthurflour.com