Chocolate Candy-Cane Muffins

Name: Chocolate Candy-Cane Muffins
Ingredients: 3/4 cup milk; 1 egg; 1/4 cup butter; 1/2 cup cocoa; 1/3 cup brown sugar; 1/4 cup white sugar; 1/4 teaspoon baking soda; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2 teaspoons instant espresso powder (this is optional, but i love coffee so 2 tablespoons is the right amount for me); 1 1/4 cups whole wheat pastry flour (i've only done this with regular wheat flour and it was delicious too); 1 cup mint chocolate chips

12 ingredients

7 steps

Ingredients

3/4 cup milk
1 egg
1/4 cup butter
1/2 cup cocoa
1/3 cup brown sugar
1/4 cup white sugar
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons instant espresso powder (this is optional, but i love coffee so 2 tablespoons is the right amount for me)
1 1/4 cups whole wheat pastry flour (i've only done this with regular wheat flour and it was delicious too)
1 cup mint chocolate chips

Directions

1

Preheat the oven to 400°F.
2

Melt the butter.
3

Mix the dry ingredients with a fork or whisk.
4

Once the melted butter has cooled down to room temperature, mix in the egg and milk.
5

Add the wet to the dry mixing just until everything is damp. Muffins are meant to be lumpy! That is the muffin method.
6

Spray the muffin pan with Pam, or grease with Crisco.
7

Bake for around 20 minutes, or until a knife or toothpick comes out clean. (For my oven, 18 minutes is the perfect time).