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September 1999 Issue
ChocoMuffins
by Ronda L. Halpin
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This month's recipe is for all those chocoholics out there! ChocoMuffins are a surprising way to enjoy the ultimate richness that can be found in chocolate goodies the world over.

Not only is this recipe easy to make, it -- by its very design -- automatically helps out with serving size. Think about serving these gems for dessert at your next dinner party. They're not too messy and come with their own "plates" in the form of a muffin cup! What more could you want at the end of a successful gathering?

 

ChocoMuffins

  • 2 c. flour
  • 2 1/2 tsp. baking powder
  • 3 T. cocoa powder
  • 2 T. sugar
  • 1 c. chocolate chips
  • 1 egg, beaten
  • 1/2 c. nonfat sour cream
  • 3/4 c. skim milk
  • 1/3 c. margarine, melted
Heat oven to 415 degrees. Place muffin cups into a 12-hole muffin tin. Lightly spray each cup with cooking spray.

Mix the flour baking powder and cocoa powder in a bowl. Add the sugar and chocolate chips; stir to combine.

In a separate bowl, mix together the egg, sour cream, milk and margarine and pour into the dry ingredients bowl all at once. Stir until just mixed -- the batter should be lumpy.

Spoon the batter into the muffin cups. Bake for 12-15 minutes or until the muffins are firm. Remove the muffins from the tin and cool completely on a wire rack.

  • Yields: 12 muffins
  • Preparation Time: 25 minutes
 



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