Double Chocolate Muffins

This breakfast recipe, Double Chocolate Muffins, leans on all-purpose flour, sugar and baking cocoa. It makes 24 muffins and takes about 33 minutes.

• Yield 24 muffins
• Ready in 33 minutes
• Prep 15 minutes
• Cook 18 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup light or regular sour cream
• 1/2 cup water or plum juice
• 1/2 cup lowfat milk
• 1/2 cup canola or vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
3. Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.

Let the center settle before you cut it, or the slices will slump.