Super Moist Chocolate Muffins

Muffins and cupcakes are definitely not my strength when it comes to baking.  However, it seems like it’s getting to be popular trend again.  I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch.  I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.

Ingredients:
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 tsp. vanilla

Preheat oven to 350°F.

Prepare 12 muffin liners in the muffin tin.

In a small bowl, pour in the milk and vinegar.  Let it sit, while preparing the remaining ingredients.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, vanilla and milk mixture.  Beat for 2 minutes, until well combined.  At this point, the batter may be quite runny.

Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

Chocolate Muffins

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