I love to whip together muffins for Sunday breakfast. This recipe is one that I make often. You can vary the dried fruit, depending on your mood or what you’ve got on hand.
- 1¾ cups (425 mL) all purpose flour
- ½ cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
- 2 tsp (10 mL) baking powder
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) granulated sugar
- 2 eggs
- ¾ cup (175 mL) milk
- ½ cup (125 mL) vegetable oil
- 2 tsp (10 mL) vanilla
- 5 oz (150 g) semisweet chocolate, coarsely chopped
- 2/3 cup (150 mL) coarsely chopped dried apricots
- 2 tbsp (25 mL) granulated sugar
- 12-cup muffin pan, lined with paper liners
Preheat oven to 375°F (190°C).
1. In a medium bowl, mix together flour, cocoa powder, baking powder and salt.
2. In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.
3. Topping: Sprinkle with sugar.
4. Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.
Substitute dried cherries for the apricots.