The day before yesterday, our friend Diane surprised us with a gift of twelve silicone muffin cups. Thanks so much, Diane!
Naturally I had to immediately try them out, and at Clif’s insistence, I made cocoa muffins, which are really a dessert but with less fat and sugar than a cupcake. To guild the lily, I added three-quarters of a cup of chocolate chip, placed half a pecan on each muffin, and sprinkled the tops with a bit of sugar.
The results? “Pretty darned good,” Clif said.
And best of all, there was hardly any sticking. I let the muffins cool and peeled away the silicone cups. Voilà! Perfect little muffins with no bottoms left behind.
Cocoa Muffins with Chocolate Chips
- 1 egg
- 1/4 cup of vegetable oil
- 1 cup of milk
- 1/2 cup of sugar
- 2 cups of flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 3 tablespoons of cocoa
- 3/4 cup of chocolate chips
- 12 pecan halves (optional)
- Sugar for sprinkling on top of the muffins
- Preheat oven to 400°.
- Combine dry ingredients in medium-size bowl and set aside.
- In a large bowl, lightly beat the egg.
- Beat the vegetable oil and milk into the egg.
- Stir in the sugar.
- Sift dry ingredients into the wet mixture.
- Stir just until the ingredients are mixed. Do not overstir or muffins will be tough.
- Fold in the chocolate chips.
- Put the batter in either a greased muffin tin or ungreased silicone cups. (Makes twelve medium-size muffins.)
- Place pecan half on top.
- Sprinkle the tops with sugar.
- Bake for 20 to 25 minutes.
- If using a traditional muffin tin, let cool for five minutes before removing muffins. If using the silicone cups, let the muffins cool completely before removing from the cups.
- Butter, of course, goes with any kind of muffin, but berry jam tastes pretty darned good with these muffins, too.