Chocolate cinnamon chip muffins

When this is what your thermometer looks like in the morning, it's a good day to bake. Actually, by the time this photo was taken the temperature had risen 5 degrees. The top number is the temp outside and the bottom number is the temp inside. The amazing thing is that it's already much warmer than it was yesterday.

Based on a basic recipe in the King Arthur Flour 200th Anniversary Cookbook, I made Chocolate Cinnamon Chip Muffins. I've been waiting for just the right time to use the cinnamon chips I picked up last time I went to the King Arthur Flour stour.


1 3/4 cups King Arthur Unbleached Flour
1/3 cup cocoa
1/2 cup sugar
1 Tbl baking powder
1 Tbl baking soda
1/2 tsp salt
1 cup cinnamon chips (you could use chocolate chips here instead)
2 eggs
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

Preheat oven to 400 F.

Blend together the first six ingredients and mix in the cinnamon chips. In another bowl, beat the eggs, oil, milk and vanilla together. Add the wet ingredients to the dry, all at once, and mix together until just blended, about 20 seconds. Don't overmix.

Spoon the mixture into greased muffin tins and bake for about 20 minutes.