Chocolate Muffins |
|
---|---|
1/2 c | Butter |
1/3 c | Sugar |
2 T | Dark Brown Sugar |
2 | Eggs |
1 t | Vanilla Extract |
1 1/2 c | Self-Rising Flour |
2 T | Cocoa |
1/4 t | Salt |
2/3 c | Milk |
2 oz | Semisweet Chocolate, chopped |
Preheat oven to 375 degrees.
Put paper cups in a muffin pan.
Cream the butter and beat in both sugars; mix until
consistency is light and fluffy.
Lightly mix the eggs and vanilla; gradually beat them into creamed ingredients.
Sift flour, cocoa and salt together twice.
Fold into butter, alternating with milk.
Fill paper cups half way.
Put a few pieces of chocolate on top and cover with another spoonful of batter.
Bake about 20 minutes or until muffins have risen and are springy to the touch.
Remove and cool on a wire rack.