Chocolate Candy-Cane Muffins

Ingredients

• 3/4 cup milk
• 1 egg
• 1/4 cup butter
• 1/2 cup cocoa
• 1/3 cup brown sugar
• 1/4 cup white sugar
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons instant espresso powder (this is optional, but i love coffee so 2 tablespoons is the right amount for me)
• 1 1/4 cups whole wheat pastry flour (i've only done this with regular wheat flour and it was delicious too)
• 1 cup mint chocolate chips

Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   Melt the butter.

3. 3

   Mix the dry ingredients with a fork or whisk.

4. 4

   Once the melted butter has cooled down to room temperature, mix in the egg and milk.

5. 5

   Add the wet to the dry mixing just until everything is damp. Muffins are meant to be lumpy! That is the muffin method.

6. 6

   Spray the muffin pan with Pam, or grease with Crisco.

7. 7

   Bake for around 20 minutes, or until a knife or toothpick comes out clean. (For my oven, 18 minutes is the perfect time).