Ah muffins…the glorified bald cupcakes of breakfast-time. Muffins are one of my favorite breakfast foods because they are good for on-the-go mornings. Plus, I don’t typically like big, heavy breakfasts because then I feel sluggish. Well…I do like big heavy breakfasts because they’re delicious, but only on lazy non-work days where it’s ok to be sluggish. Muffins, however, are good anytime.
These are chocolate and vanilla swirled muffins. Honestly you can’t really taste a distinct chocolate or vanilla flavor, but it does have a sweet taste and is not just a boring ol’ muffin. Plus they look pretty cool! After serving this for breakfast to my Sunday School class, I still had a few left over. So you know what I did? I slapped some chocolate frosting on those suckers and turned them into cupcakes. And they were GOOD.
- 2 c flour
- 3 tsp baking powder
- pinch of salt
- 1/2 c sugar
- 2 eggs
- 1 c milk
- 4 tbsp vegetable oil (or applesauce to make them healthier!)
- 2 tsp vanilla
- 2 tbsp unsweetened cocoa powder, sifted
- Preheat the oven to 400°, and lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, stir together the flour, baking powder, salt, and sugar.
- In a small bowl, lightly beat the egg. Add the milk, oil, and vanilla.
- Make a well in the center of the dry ingredients, and pour in the wet, stirring just until moist. Divide the batter between two bowls, and stir the sifted cocoa powder into one.
- Add one heaping teaspoon of vanilla batter into each muffin cup, and drop one heaping teaspoon of the chocolate batter on top of the vanilla batter. Continue alternating dollops of batter until both are used up (don't worry about centering them because that's what makes it marbled!)
- Bake the muffins for 18-20 min, or until the tops are golden and risen.
Source: Foods for the Soul