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Hurricane Chocolate Muffins

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“I made these during hurricane Sandy to keep us warm! Easy to use things about the house. I put a little espresso in the milk because it was left over from breakfast which was great. I also chopped up swiss chocolate in place of the chocolate chips because its all I had!”
READY IN:
20mins
SERVES:
6
YIELD:
6 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F 180 C.
  2. Mix all dry ingredients.
  3. Mix all wet ingredients.
  4. Combine the two, but do not over mix, just bring together.
  5. Divide the mixture into 6 lined muffin tins.
  6. Bake at 350 F 180 C for 15 minutes or until a toothpick comes out clean.

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