There’s a pretty serious issue I think we need to discuss today.
Chocolate. For breakfast. Is that, like, appropriate or what?
I mean, I get that ice cream isn’t an ok breakfast food. And I get that maybe pudding is on the No list, but yogurt is ok. And maybe cake/cupcakes is on the No list too, but what about double chocolate muffins?
That’s sort of a grey area, right? I wouldn’t call it a healthy breakfast choice, but it’s still an ok option. Yeah?
I guess I’ll let you decide.
Ball’s in your court.
Now you’ll have to excuse me while I go get another muffin, cause, uh, I pretty much already know where I stand on this debate.
Double Chocolate Muffins, makes 1 dozen.
Needed: 1 3/4 cup flour, 3/4 cup sugar, 3 tablespoons cocoa, 2 teaspoons baking powder, 1/2 teaspoon baking soda, a few pinches of salt (maybe something equivalent to 1/8 of a teaspoon or so), 1/2 cup cream, 1/2 cup milk, 1/3 cup plus 2 tablespoons oil (I used vegetable oil), 1 egg, 1/2 teaspoon vanilla extract and 10 ounces dark chocolate chips.
In a large bowl combine all the dry ingredients (the first 6 ingredients listed), whisk together. Now add the cream, milk, oil, egg and extract and stir until just combined and nearly no lumps are left in the batter. Stir in the chocolate chips (reserve a handful to sprinkle over the top, if you’re that sort of person). Spoon batter into a lined cupcake pan and bake at 400 F for 18-22 minutes.
Serve warm with milk and/or coffee.
And please ignore my Halloween themed cupcake liners… I really need to organize my kitchen better.