Second Place Death by Chocolate Muffins
by Judi Harris
Preheat oven to 325 degrees.
2 2/3 cups all-purpose flour
1 ½ cups flour
½ cup dark baking cocoa
1 ½ teaspoons baking soda
½ teaspoon salt
3 large eggs
1 cup sour cream
½ cup water
½ cup whole milk
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt. In another bowl, beat the eggs, sour cream, water, milk, vegetable oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill paper lined muffin cups with ¼ cup measuring cup if batter. With the underside of a spoon, pat down the batter in each muffin cup so that it’s flat. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to cooling racks. Makes 24 muffins.
by Judi Harris
Preheat oven to 325 degrees.
2 2/3 cups all-purpose flour
1 ½ cups flour
½ cup dark baking cocoa
1 ½ teaspoons baking soda
½ teaspoon salt
3 large eggs
1 cup sour cream
½ cup water
½ cup whole milk
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt. In another bowl, beat the eggs, sour cream, water, milk, vegetable oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill paper lined muffin cups with ¼ cup measuring cup if batter. With the underside of a spoon, pat down the batter in each muffin cup so that it’s flat. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to cooling racks. Makes 24 muffins.
