Sorta Chocolatey Chip Muffins

MMmmmmmm nothing like sorta chocolatey muffins for breakfast!

Step one: Pick a recipe
Step two: assume you have all the ingredients
Step three: find out too late that you're pretty much out of cocoa, a necessary ingredient for chocolatey muffins.
Step four: press on! The kids didn't know what kind you were making anyway!

All in all, they turned out quite well, if not the prettiest muffins. They're not brown enough to be clearly chocolate, so they look suspicious, like maybe they're bran and whole wheat. But fortunately, the kids don't know any better on that, either, they're used to whole wheat and flax instead of eggs and flat topped unrounded muffins that don't look picture perfect.

Sorta Chocolatey Chip Muffins

Ingredients:
2 cups all-purpose flour
2 cups while whole wheat flour
1 cup unsweetened cocoa* -- sadly, I had a scant quarter cup, which was somewhat spilled by a helper. So that's what I used. But I'd recommend the whole cup. You might want to check first, see if you've got it
3 cups white sugar
1 teaspoon baking soda
1 tablespoon and 1 teaspoon
baking powder
1/2 teaspoon salt
1 cups semisweet chocolate chips

1/4 cup water + 2 Tbsp. flax seed, ground (substituted for two eggs)
1 banana
2 teaspoons vanilla extract
2-1/2 cups milk (I used rice milk)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. - I used silicone muffin cups
2. In medium bowl, Sift together flour, cocoa, baking powder, baking soda, salt, and chocolate chips. In large bowl, blend banana with sugar. Then stir in milk, flax and water, and vanilla. Mix dry ingredients to large bowl; beat well.
3. Fill muffin cups 3/4 full.
4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

For me, this recipe actually made not ONLY 24 muffins, but also an 8" heart shaped pan. When I first saw the original recipe (which has been quite kimodified to this one) I thought I should only multiply it by 1.5 but then threw caution to the wind and doubled it anyway. Whoops. Oh well, now we have plenty more for lunch and snacks.

These are quite sweet, and not too chocolatey as made. I can't vouch for them as written yet, but I suspect they'd be very good made correctly, too. Maybe I'll have another.