Ingredients
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1 3/4 cups all-purpose flour
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1 cup brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/8-1/4 teaspoon cinnamon
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1 cup milk or 1 cup half-and-half cream
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1/3 cup salad oil (use Canola or vegetable oil)
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1 teaspoon vanilla (can use 2 teaspoons)
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1/2 cup chopped nuts
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1 egg, slightly beaten
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1 cup semisweet mini chocolate chips
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1/4 cup unsweetened baking cocoa (sifted)
Instructions
- Set oven to 350 degrees.
- Line 12 regular size muffin tin with paper liners.
- In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
- In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
- Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
- Mix in the chocolate chips and nuts (if using).
- Divide the batter evenly between the lined muffin tins.
- Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
- Cool, and frost with favorite chocolate frosting.