Chocolate Muffins
Yields 24 muffins 
 
Ingredients:
2 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup reduced fat sour cream
1/2 cup water
1 T instant coffee
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
 
Directions:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, sour cream, milk, oil and vanilla. Add the instant coffee to the water component and add to the wet ingredients. Beat until combined. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 
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