Sunday, December 19, 2010


Not over the top decadent – just enough chocolate flavor to make you happy without sending you into overdrive. Nice and fluffy. These were great for several days. Adapted from a recipe by Nigella Lawson.

1 cup AP flour
1 cup WW flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 heaping tablespoons excellent quality cocoa powder
1 cup chocolate chips, divided
1 egg, beaten
1 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla
¾ cup sugar

Line a 12 muffin tin with paper cups. Preheat oven to 400 F.

Whisk together first six ingredients in a medium bowl, then mix in ¾ cup chocolate chips (reserve the rest). In a larger bowl, whisk together remaining ingredients. Fold dry into wet; don’t overmix. Spoon into muffin cups. Sprinkle remaining chocolate chips on top of muffins. Bake for about 16 minutes, or until the muffins spring back to the touch.

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