Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Gently Spiced Cocoa Muffins




Source of Recipe


4 on 4


List of Ingredients




Makes 12 muffins

1-3/4 cups all-purpose flour
3/4 cup sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon salt
2 eggs, at room temperature
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup finely chopped pecans or walnuts
1/2 cup semisweet chocolate chips



Recipe



1. Preheat oven to 400 degrees. Grease 12 3-inch muffin tins and set aside.

2. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cloves and salt. Stir to blend well. Set aside.

3. In another bowl, combine the eggs, buttermilk and melted butter. Beat well. Add the flour mixture and stir until the ingredients are just blended, then fold in the nuts and chocolate chips.

4. Spoon the mixture into the tins, filling each about 3/4 full. Bake until a wooden skewer inserted in the center of a muffin comes out clean, about 15 minutes. Remove immediately from the tins and cool briefly on a wire rack.