 | I bought a jug of buttermilk to make a cake and besides making pancakes nearly every morning for breakfast, I was looking for another way to use up the leftovers. Miss F was obsessed with these muffins, but that wasn't at all surprising since they are essentially chocolate-chocolate chip cupcakes without any frosting. I want to make them again with peanut butter chips, which I think would be fantastic, even though I wouldn't be able to send them to school with Miss F. Recipe from Jen's Favorite Cookies. |
⅓ cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla
½ cup sugar
¼ cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ cup cocoa powder
½ teaspoon salt
2 cups flour
1 cup chocolate chips
Preheat the oven to 350 degrees. Whisk together the oil, buttermilk, eggs, vanilla, sugar and brown sugar. In a separate bowl, sift together the baking soda, baking powder, cocoa powder, salt and flour. Stir the flour mixture into the oil mixture, just until combined. Gently fold in the chocolate chips. Line a 12 cup muffin tin with paper liners, fill each liner 2/3 full. Bake for 18 to 20 minutes.
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