Chocolate
Muffins
Ingredients
1¼
cups sifted all-purpose flour
¾
cups cocoa (Hershey)
½
cup sugar
½
teaspoon salt
3
teaspoons baking powder
¼
teaspoon baking soda
2
eggs, slightly beaten
½
cup melted butter
½
cup (8 oz) sour cream
1
teaspoon vanilla
Method
1.
Preheat oven to 350°. Grease bottoms of 14 (2 ½-inch) muffin-pan
cups, or 11 (3-inch) muffin-pan cups; or line each with paper liner.
2.
Sift flours with cocoa, sugar, baking powder,
baking soda, and salt into large bowl.
3.
Make a well in center of flour mixture.
4.
Add eggs, butter, sour cream, and
vanilla.
5.
Blend and fold all together.
6.
Using ¼ cup measuring cup, spoon batter
in muffin cups, filling each slightly more than half full.
7.
Bake 30 minutes, or until golden and
cake tester inserted in center comes out clean.
8.
Loosen edge of each muffin with spatula;
turn out. Serve hot.
Chocolate
Muffins were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
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