Chocolate for Breakfast

Chocolate muffins are really just an awesome excuse to eat cupcakes for breakfast, right?

When I saw Monet's recipe for double-chocolate muffins a couple weeks ago, I knew I had to give them a try. (Remember how good her chocolate bread was?)

And while I can't bring myself to indulge in chocolate for breakfast, I knew Adam's lab-mates would have no difficulties polishing off a dozen of these "morning" treats without a second thought. Every guy in that brainy bunch somehow manages to maintain the metabolism of a 14 year old boy.

Ultimately, they raved that these muffins are chocolate intense--in the best possible way. Moist and tender and oh-so-chocolatey, they'll make the perfect breakfast treat for your co-workers, your neighbor, or your warp-speed-metabolism self.

Eat up! You're having cupcakes...er, muffins...for breakfast.

Double-Chocolate Muffins

(recipe from Monet at "Anecdotes and Apple Cores")

These muffins would make a wonderful Valentine's Day breakfast treat for someone special. Or, you could top them with peanut butter frosting and disguise them as a cupcake. No one would know the difference :)

Ingredients:

• 2/3 cup cocoa
• 1 - 3/4 cup all-purpose flour
• 1 - 1/4 cups brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 egg
• 1 cup milk
• 2 tsp. vanilla
• 2 tsp. vinegar
• 1/2 cup butter, melted
• 1 cup chocolate chips

Directions:

1) Preheat oven to 400 degrees. Line muffin tin with muffin liners (or coat with cooking spray).

2) In a large mixing bowl, mix the dry ingredients together. In a medium-size mixing bowl, whisk together the egg, milk, vanilla, vinegar, and butter. Gently fold the wet ingredients into the dry ingredients--don't over-mix! Fold in the chocolate chips.

3) Fill muffin cups (I filled mine pretty high!) and bake for 20 - 25 minutes. This made 12 muffins, plus 2 extra jumbo muffins.