- Active Time 10m
- Total Time 20m
- 10 tablespoons sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
Preheat the oven to 350 degrees F.
In a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth. In a medium bowl, sift the flour, cocoa, and baking soda together and add to the buttermilk mixture. Stir until the ingredients are just combined. Be careful not to overwork the batter. If there are lumps, they will disappear during the baking. The less you work the batter, the more tender the muffins will be.
Fill 6 nonstick muffin top cups with the batter. Bake for 10 minutes in the center of the oven. To prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. Serve warm.
Recipe reprinted by permission of Cook's Catalogue, Inc.. All rights reserved.
nutrition information per serving
274 calories; 14g total fat; 36mg cholesterol; 138mg sodium; 36g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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