Friday, February 10, 2012

Double Chocolate Buttermilk Muffins

From: Robin Hood Flour

Printable Recipe

Hands-on time: 5 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean) 

Makes 16-18 muffins (depending on the size of the muffin pans) 

2 cups (500 mL) All Purpose Flour
⅔ cup (150 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 ½ cups (375 mL) buttermilk or yogurt
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) Vegetable or Canola Oil
2 eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) semi-sweet chocolate chips 

1. Pre heat the oven to 375°F/190°C and spray muffin tins with cooking spray. 

In a large bowl, combine flour, cocoa powder, baking powder and baking soda.

3. In a separate bowl, whisk buttermilk, sugar, oil, eggs and vanilla. Add to dry ingredients. 

4. Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.

5. Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of muffin comes out clean. 

6. Cool for 5 minutes before removing from pans. Cool completely on wire rack.

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