• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 18 muffins
  • Freezing Excellent

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Ingredients

  • 2 cups Robin Hood® Original All Purpose Flour
  • ⅔ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ cups buttermilk or yogurt
  • 1 cup packed brown sugar
  • ⅓ cup Crisco® Vegetable or Canola Oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Serving Size: 18 muffins

Directions

Serving Size: 18 muffins

  • Preheat oven to 375ºF (190ºC). Line 18 muffins cups with paper liners.
  • Whisk buttermilk, sugar, oil, eggs and vanilla in a large mixing bowl. Add to dry ingredients.
  • Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.
  • Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool for 5 minutes before removing from pans. Cool completely on wire rack.

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