Chocolate, Chocolate Chip Muffins
"This came from an old chocolate cookbook. A moist and chocolaty muffin that tastes great with a cup of coffee or glass of milk for breakfast or for a snack. It is not a super big muffin, nor is it too small. I use a jumbo muffin pan that holds 6 muffins. I think they make the perfect size muffins."
Ingredients
Nutritional
- Serving Size: 1 (111.5 g)
- Calories 463.7
- Total Fat - 30.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 29.5 mg
- Sodium - 133.4 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 1.5 g
- Sugars - 28 g
- Protein - 4.7 g
- Calcium - 38.6 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Grease and flour a jumbo muffin pan (6 muffins), or add extra-large paper liners to pan.
Step 3
In a mixing bowl, beat Crisco and sugar until fluffy.
Step 4
Beat in the egg and vanilla.
Step 5
Sift the flour, cocoa, baking soda and salt into the butter-sugar mixture, and mix on low speed, while adding the milk. Mix thoroughly.
Step 6
In a small bowl, add the teaspoon of flour and toss with the chocolate chips to coat; fold into the muffin batter mixture.
Step 7
Fill the 6 extra-large muffin cups equally. Sprinkle a few mini chocolate chips over the tops of muffin batter.
Step 8
Bake for 25 minutes.
Step 9
Remove from oven and cool completely on wire racks. (Optional) Mix together cocoa and powder sugar and sift mixture over muffins after cool, if desired.
Tips
No special items needed.