Double Chocolate Muffins

By mrsmosey

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cups sugar
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 cup light or regular sour cream
• 1/2 cup water or plum juice
• 1/2 cup lowfat milk
• 1/2 cup canola or vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Details

Servings 24
Adapted from docs.google.com

Preparation

Step 1

*Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!

Preheat oven to 325 degrees F.

In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).