I'm not that person that wakes up hours before I have to be at work. I get up in just enough time to get ready and to be at work on time (give or take a minute or two). I like to have fast and easy breakfast foods on hand during the week and muffins are perfect. I can make them the night before, or I usually just make a big batch and freeze them in individual portions. It's perfect for Mr. Bites and Lady H as well. All he has to do is hand her the muffin and she thinks she is eating cake for breakfast.
These muffins are a bit lighter than your regular muffin. I'm not going to tell you that you won't tell a difference. I could tell, but they were still very good. They are not too sweet or heavy, but perfectly chocolate and great for breakfast or a snack.
Chocolate Chocolate Chip Muffins
from myrecipes.com via Cooking Light
1 3/4 C. all-purpose flour
1/2 C. packed brown sugar
1/4 C. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 C. warm water
1/4 C. canola oil
1 T. red wine vinegar
1 tsp. vanilla extract
1 large egg, lightly beaten
1/2 C. semisweet chocolate mini-chips, divided
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients in a bowl, stirring well with a whisk. Stir in 1/4 cup mini-chips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup mini-chips 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.