The tops for these muffins came out weird. Some of them looked like they were about to explode or reminded me of popover muffins. Who doesn’t love a muffin or a popover for breakfast anyway? Especially, if there’s chocolate in it.
I thought it was weird this recipe had red wine vinegar in it, but when I tasted them, you can’t even taste the vinegar. My guess is they used the vinegar to bring out the chocolate flavor more. I added in some white chocolate chips too, so I guess you could change the name of these muffins to Triple Chocolate Chip Muffins. 🙂
I made these after Ben had got done painting the kitchen a pretty sky blue color on Sunday. If you look at the walls where there’s no light, it actually looks like it’s the color green. The kitchen is finally getting close to being and all the hard parts are done anyway. We still have to put up the new vent and paint the yellow trim around the door and window. I will post a picture of it when it’s completely done.
Nutrition Info: Calories: 191 | Fat: 7.6g | Carbohydrate: 29g | Fiber: 1.5g | Protein: 3.1g
Ingredients from Cooking Light (May Issue)
7 9/10 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup canola oil
1 tablespoon red wine vinegar
teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate minichips, divided
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.