Chocolate Muffins
Friday,July 27, 2007
- 2 c. flour~~scant
- 3/4 c. cocoa powder
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. espresso powder
- 1 1/4 c. sugar
- 1 stick butter, melted and slightly cooled
- 2 large eggs
- 1 c. buttermilk
- 2 tsp. vanilla
- 1 c. chocolate chips
Preheat oven to 375º. Grease your muffin tin. Sift dry ingredients together and add chips. Toss. In another bowl whisk wet ingredients together. Pour wet on top of dry and stir to barely combine. Use and # 20 scoop to scoop batter into prepared muffin tin. Place in oven and increase the oven temperature to 400º. Bake for 18-20 minutes. Remove from oven and immediately turn the muffins up on their sides so that steam can escape the pan.
These are best eaten warm, and on the first day. If there are leftovers, they become dry very quickly.
Sunday,July 29, 2007 at 7:54 pm
I don’t have any espresso powder. I don’t drink coffee. If I go to the grocery store, will if find it in a jar that says, “espresso powder”?
Sunday,July 29, 2007 at 9:43 pm
I got my espresso powder from Bakers Catalog
Monday,July 30, 2007 at 7:29 am
Hmmm. Ok, we have a World’s Market and they have strange things like Hot Fudge, so I’ll look there for espresso powder. If not there, I’ll order from Bakers. I love that catalog. I hate it when it comes, because I start to drool.
Tuesday,July 31, 2007 at 8:21 am
CC, what size is a #20 scoop? I haven’t heard that before.
Tuesday,July 31, 2007 at 8:42 am
I think it is a 1/4 c. scoop. If you have scoops, a little number will be engraved on the sweeper. Mine is the larger one from Pampered Chef.