Chocolate Chocolate Chip Muffins

Chocolate decadence. Chocolate overdose. Chocolate chocolate. This recipe is my new favorite. I made it yesterday as muffins, but you could also bake it like a cake in a 9 x 9 pan. I topped mine with fresh whipped cream, raspberries, strawberries, and blueberries and served it for dessert. It could have been serve all by itself, and I think the crowd still would have cheered. Yum yum yum.

• 2 cups of baking mix (sweet, salty)
• 1/2 cup cocoa powder (bitter)
• 2 TBS stevia powder (sweet)
• 1/4 cup unsweetened coconut flakes (sweet)
• 1/2 cup of dark chocolate chips (bitter, sweet)
• 1 cup yogurt (sweet, sour)
• 1/2 to 1 cup cream (or soy milk, half and half, or water) (sweet)
• 2 eggs (sweet)
• 1/4 cup of oil (sweet)
• 2 tsp vanilla (sweet)

1. Heat oven to 375 degrees.
2. In a large bowl, combine all dry ingredients. Set aside.
3. Gently beat eggs in a medium bowl. Add yogurt, oil, vanilla and 1/2 cup of cream and combine.
4. Add to dry ingredients and mix. Add more milk if it seems too thick (it shouldn’t be runny like most cake mixes, but it should flow).
5. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 20-25 minutes, or until the center of a muffin springs back when touched lightly.
6. Cool in tins for 5 minutes, then remove to cooling rack.
7. Enjoy with whipped cream sweetened with a few drops of stevia and vanilla.

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.