Chocolate Candy-Cane Muffins

• 3/4 cup milk
• 1 egg
• 1/4 cup butter
• 1/2 cup cocoa
• 1/3 cup brown sugar
• 1/4 cup white sugar
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons instant espresso powder (this is optional, but i love coffee so 2 tablespoons is the right amount for me)
• 1 1/4 cups whole wheat pastry flour (i've only done this with regular wheat flour and it was delicious too)
• 1 cup mint chocolate chips

1. Preheat the oven to 400u0b0F.
2. Melt the butter.
3. Mix the dry ingredients with a fork or whisk.
4. Once the melted butter has cooled down to room temperature, mix in the egg and milk.
5. Add the wet to the dry mixing just until everything is damp. Muffins are meant to be lumpy! That is the muffin method.
6. Spray the muffin pan with Pam, or grease with Crisco.
7. Bake for around 20 minutes, or until a knife or toothpick comes out clean. (For my oven, 18 minutes is the perfect time).

milk, egg, butter, cocoa, brown sugar, white sugar, baking soda, baking powder, salt, espresso powder, whole wheat pastry flour, mint chocolate chips

Taken from www.food.com/recipe/chocolate-candy-cane-muffins-383594 (may not work)