Print It

Double Chocolate Almond Muffins

From
1/4 cup margarine or butter
1/3 cup plus 2 tablespoons sugar (sifted)
2 eggs
3/4 cup milk
1 tsp almond extract
1 tsp vanilla extract

1 1/2 cups flour
1/2 cup cocoa
1 Tbsp baking powder
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips

Preheat oven to 425 degrees. Spray 14 muffin cups with non-stick cooking spray.

Place sugar and margarine/butter in a glass mixing bowl and microwave for 20-30 seconds to soften. Mix with a rubber spatula. Whisk or beat in eggs, milk, almond and vanilla extracts.

In a separate bowl, sift together flour, cocoa, baking powder and salt. Pour dry mixture into wet, stirring just until all ingredients are combined. Then stir in chocolate chips.

Fill muffin cups three-quarters full (no higher). Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Do not overcook. Remove from oven and let sit a few minutes before taking muffins from pan. Serve muffins warm with butter.

Makes 14 medium muffins.