Who can resist a lovely chocolate muffin? These are so awesome and easy to make, there's no excuse not to have one when ever your heart desires. Hard to image these sold at the cafe for $5 a piece (as jumbo sized muffins), but no matter how many we made each morning, we were always running out of them before noon.

Ingredients:

3 cups all purpose flour
3 tablespoons cocoa powder
1 1/2 tablespoon baking powder
1 1/2 cups sugar
8 rows dark cooking chocolate, chopped
1 1/2 cups milk
3/4 cup butter, softened
2 eggs

Directions:

Preheat oven to 350 degrees Fahrenheit. If your oven runs on the cool side, 360 degrees is better.

Sift the flour, cocoa, baking powder and sugar into a large bowl and stir to combine. Add the chocolate chunks and stir again. Whisk the eggs, butter and milk in a medium sized bowl. Then, using a spatula or wooden spoon, stir the two mixtures together until everything is moistened. There will be a few lumps, but you want a few lumps!

Spoon the mixture into muffin pans lined with large cupcake papers or well greased and floured muffin cups. Bake for 20-25 minutes. A toothpick inserted into the middle of one will be slightly wet when done. Leave in the pan for 5 minutes before removing. Serve cold or hot.

Muffins are best when freshly made, but for muffins anytime you want them, wrap them when fully cooled, in plastic and freeze for up to two months.

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