Double Chocolate Muffins
These moist and decadent muffins make use of expired chocolate bars. The proper baking process ensures food safety while reducing food waste.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup expired chocolate bars, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped expired chocolate bars.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.