Chocolate-Chocolate Chip Muffins

This one was pretty good, although I have to say the lemon ricotta ones were better. I’m happy with how they turned out considering how healthy they are for a dessert. Pictured on the left is the lemon ricotta muffin that is also posted on a separate entry.

7.9oz AP flour (about 1 3/4 cups)
1/2 c packed brown sugar
1/4 c unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c warm water
1/4 c canola oil
1 Tbs red wine vinegar
1 tsp vanilla extract
1 large egg, lightly beaten
1/2 c semisweet chocolate chips, divided
Cooking spray with flour

1) Preheat oven to 400 degrees
2) Weigh the flour and add to a large mixing bowl. Add next 5 ingredients (through salt) and stir with a whisk, making a well in the center. Add water through egg in a bowl and whisk. Stir 1/4 c of the chocolate chips into the liquid. Add the liquid ingredients into the dry and stir until just moist.
3) Place 12 paper liners into a muffin tray. Spray cups lightly with cooking spray to keep the muffins from sticking once cooked. Divide batter evenly among cups. Sprinkle remaining chocolate chips on top of the muffins. Bake at 400 for 15 minutes or until an inserted toothpick comes out dry. Cool on wire racks for 5 minutes and serve.


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