Ingredients
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1½ cups all-purpose Flour
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2⁄3 cup unsweetened Cocoa Powder
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1⁄3 cup granulated white Sugar
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1½ teaspoons Baking Powder
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1 teaspoon Baking Soda
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½ teaspoon Salt
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¾ cup Milk
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1⁄3 cup Vegetable Oil
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1 large Egg
Directions
“One should always eat muffins quite calmly it is the only way to eat them,” wrote Oscar Wilde in The Importance of Being Earnest. These muffins are easy to prepare, light as a feather, and fresh from the oven, they pack a rich, fortifying taste of cocoa to satisfy the morning appetite. They are not overly sweet, in a perfectly breakfast kind of way, an unhurried indulgence before the whirlwind of the day.
Steps
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1
Done
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Preheat the oven to 400°F. Liberally grease 12 muffin tin cups with butter or coconut oil. In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. |
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2
Done
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In a large bowl, whisk together milk, oil, and the egg. Add dry ingredients and stir until fully combined. Spoon the thick batter into the prepared cups, each about 2⁄3 full. |
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3
Done
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Bake 18 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let cool for 10 minutes. Remove from muffin tin; serve warm. |
