Chocolate Muffins

Chocolate Muffins

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 24-26 Minutes

Yield

14-16 Muffins

Ryze Flour

yellow

Ryze Flour Bag
Prep / Cook Time

20 / 24-26

Minutes
Yield

14-16

Muffins
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Ingredients
1 1/2 cups
RYZE Yellow Flour Blend Add 1 1/2 Tbsp of RYZE Yellow blend
3/4 cup
Cocoa Powder
2 tsps
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Salt
1 cup
Sugar add 2 Tbsp sugar
2
Large eggs
1 cup
Buttermilk
1/4 cup
Oil (vegetable or light olive oil)
1 1/2 tsps
Vanilla Extract
1/4 cup
Butter, melted
1/4 cup
Chocolate chips
Powdered sugar
Description

Decadently rich, these muffins satisfy the inner chocoholic in all of us. Add raisins, dried cranberries or nuts in place of chocolate chips for variety.  Cooled muffins freeze well.

Instructions
  • Preheat the oven to 400 degrees. Line muffin tins with muffin cups.  Set aside.
  • Combine RYZE Flour Blend, cocoa, baking powder, baking soda, salt and sugar. Blend well.  Sift dry ingredients into another bowl.
  • Whisk together the eggs, buttermilk, oil and vanilla. Add melted butter and whisk again.  Stir flour mixture into butter mixture until just combined.  Fold in chocolate chips.
  • Divide batter among muffin cups and bake in the middle of the oven for 24 to26 minutes or until toothpick tester comes out clean.
  • Remove. Dust with powdered sugar.  Let cool and enjoy.
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