Moist Chocolate Muffins

Rainy Saturdays definitely bring out the culinary in me. That and hunger. I'm not much of a baker, I prefer to cook because cooking makes sense to me. Baking has steps and an invisible equation to it and the most infuriating about baking for me is that I don't know if I have gotten it right until it's out of the oven! And when it's out of the oven, it's almost too late! Cooking makes more sense to me. I taste as I cook and immediately know if I want to add some sugar or some spice. I can explore, create, be daring and adventurous all at once.

I will say this month has been kind to me. I have stretched out my baking muscles and if I have ever found a friend in the baking world, I would have to say it would be muffins. Muffins are quite simple and I love the fact that I can play around with the fruit choice or mixture and it'll still come out delicious! It's almost like cooking! (Almost.)

Always a good time for CHOCOLATE TIME!

I got this recipe (tweaked based on users' comments) from Allrecipes.com - a really great site that I use consistently and which also allows you to modify serving sizes and will recalculate portions for you.http://allrecipes.com/recipe/moist-chocolate-muffins/

Recipe makes 12 muffins


Ingredients


Chocolate Mixture

• 2 cups all-purpose flour
• 1 cup white sugar
• 3/4 cup of mini chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp vanilla extract

Mixture

• 1 egg
• 1 cup vanilla greek yogurt
• 1/2 cup milk or chocolate milk*
• 1/2 cup vegetable oil
• 1/4 cup of mini chocolate chips

* I actually used chocolate milk since it was all I had in the fridge. I like to think it added something special to the batter but I'm sure regular milk works just fine



Directions

1) Preheat oven to 400 degrees.

2) In a bowl, mix flour, sugar, 3/4 cup mini chocolate chips, cocoa powder and baking soda.

3) In second bowl, whisk egg, yogurt, milk and vegetable oil in another bowl until smooth. Pour into chocolate mixture and stir until batter is well blended.

4) Fill muffin cups or greased muffin tray and sprinkle with rest of mini chocolate chips.

OPTIONAL: Top off with almonds or nuts.

5) Bake for 20 minutes. Let cool for 10 minutes.

Review: 

Amazingly moist! I kept these muffins for a week and they were still very moist and delicious to eat! I would definitely make these again. Though I didn't follow the exact recipe on Allrecipes.com, I'm sure it would have tasted as delicious. However, out of my paranoia with baking, I'd most likely follow this recipe (my own) word for word including the chocolate milk?

Anyone else drink chocolate milk? I recently started to after creating my 2014 goal of being more disciplined in exercise. My friend told me that drinking chocolate milk after a workout is good for you. I forget why but I haven't had chocolate milk since middle school and it's almost like I'm addicted to it! Chocolate milk just tastes so good!!!



Happy Tastings!