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Chocolate Muffins

Seriously, we all know that muffins are simply an excuse to eat cake for breakfast, right?!? Well, this light and low-fat recipe makes it much easier to justify said excuse. Not overly sweet or dense, these muffins are perfect for breakfast, snacks, tea-time treats or (our imaginations run wild here), as dessert with a drizzle of warm chocolate sauce and vanilla ice cream. If you’re feeling exotic, you might tip a little cinnamon into the batter. Let them eat cake . . . for breakfast!

Chocolate Muffins

2 tbs. cocoa powder
8 oz. self-rising flour (1 1/2 cups plus 3 tbs.)
1 tsp. baking soda
4 oz. golden caster sugar (1/2 cup plus 3 tbs.)
7 fl. oz. skim milk
2 eggs
1/4 cup canola or sunflower oil

Heat the oven to 375°F and grease 12 muffin tin cups.

Sift together the cocoa, flour, baking soda, and sugar into a large bowl. In a smaller bowl, whisk the milk, eggs, and oil. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir quickly just until the batter comes together. Divide between the muffin tin cups and bake for 15 minutes, or until risen and firm to the touch. Let cool 5 minutes, then remove from the tin and cool on a wire rack.

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