These turned out really good. Very Very Chocolaty.
1 1/4 cups unbleached flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons Margarine, melted
1/2 cup Sugar
3/4 cup Soy Milk
1 tablespoon oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Makes 10-12 Muffins
Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, then whisk in the Margarine, sugar, milk, oil and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips—don’t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.