Blackberry And Mint Chocolate Muffins

• 2/3 cups Cocoa Powder
• 1-3/4 cup Flour
• 1-1/4 cup Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 2 whole Large Eggs
• 1 cup Milk
• 2 teaspoons Vanilla
• 2 teaspoons Vinegar
• 1 cup Butter, Melted
• 1 cup Fresh Blackberries, Halved
• 1 Tablespoon Fresh Spearmint, Chopped

1. Preheat oven to 400u0b0F.
2. Whisk together all of the dry ingredients (cocoa powder through salt) in a medium-sized mixing bowl. In a separate, smaller bowl, combine eggs, milk, vanilla and vinegar. Add wet ingredients into dry, adding the melted butter as well. Whisk just to combine, not worrying about any small lumps that may exist in the batter. Fold in blackberries and chopped mint.
3. Spoon the batter into two 12-count baking cup lined muffin tins and bake in at 400u0b0F for 20 minutes.
4. (Recipe adapted from Dorie Greenspan.)

cocoa, flour, brown sugar, baking powder, baking soda, salt, eggs, milk, vanilla, vinegar, butter, fresh blackberries, fresh spearmint

Taken from tastykitchen.com/recipes/breads/blackberry-and-mint-chocolate-muffins/ (may not work)