Saturday, April 9, 2022


 This is a GREAT recipe. It's super easy to make (2 bowls and a spoon) and the muffins come out moist and super chocolate-y. 

We are "empty nesters", so a whole batch is too much for us. I make up this batter and put it into paper cupcake liners and freeze them (before baking), so I can bake them a few at a time. 

In the 1st bowl, stir together:

2 cups flour
1/2 cup sugar 
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetend cocoa powder
1 cup semi-sweet mini chocolate chips

In the 2nd bowl, whisk together till smooth:
1 cup applesauce
1 teaspoon vanilla
1 egg
1/2 cup milk
1/2 cup vegetable oil

Mix the "wet bowl" into the "dry bowl" and stir (with a spoon) just until well combined (don't overmix).

Fill cupcake papers 2/3 full and freeze them. If you want to eat them right away, bake them in a pre-heated 350F oven for 20 minutes or until a toothpick tests clean.

Remove from oven and cool for about 5 minutes, then cover the HOT muffins with some plastic wrap and let them cool to room temperature. The plastic wrap will force moisture back into the muffins.

If you want to freeze them for future baking, just fill the paper cupcake liners and stick them in the freezer. To bake them, take them out of the freezer while your oven is pre-heating, then bake them at 350F for 25 minutes...they are the perfect "chocolate fix" !!!