Chocolate Muffins
"- I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture. - The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day. - If you don't have dark cocoa powder, you can substitute regular unsweetened cocoa powder. - If you don't have instant espresso granules, you can simply omit this ingredient...."
INGREDIENTS
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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3 tablespoons dark unsweetened cocoa powder (Hershe;s Special Dark)
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3/4 cup sugar
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3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
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1 cup milk
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1/3 cup vegetable oil
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1 large egg, lightly beaten
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2 teaspoons instant espresso granules dissolved in 2 t. hot water
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1 teaspoon pure vanilla extract
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