Tuesday, June 07, 2005

Dark Chocolate Raspberry Breakfast Muffins

Dark Chocolate Raspberry Breakfast Muffins (Adapted from King Arthur BC)

2/3 cup Dutch-process cocoa
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dark chocolate raspberry filled chunks
2 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
8 tablespoons butter, melted

Preheat oven to 425

In a large bowl, whisk together cocoa, both flours, sugar, baking powder, baking soda, salt and raspberry filled chocolate chunks.

In a medium bowl, whisk together eggs, milk, vanilla and vinegar. Add this mixture into the dry ingredients. Pour in the melted butter. Using a wooden spoon, stir this together just until combined.

Evenly divide batter between 12 muffin cups lightly coated with cooking spray.

Bake for 15 to 20 minutes, or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool completely.

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