Spring Break Baking (chocolate muffins)

This title almost sounds as if I were baking in the sun, laying on some beach - either in Cancun or Miami.  But really, I've been at home, baking in my kitchen with the wee ones. That's good enough for me!

E and I made some chocolate muffins that I found on Weelicious.  The original recipe called for sugar, but when I asked about substituting honey, this is what I saw.

So, that's what I did. The batter was quite thick after mixing, possibly due to less oil?

This guy was ready to eat them.

See?

The muffins were a little dry and bland for my liking.  Next time I may increase the honey, add some chocolate chips, or cook them a little less.

He still gave them a thumbs up!

Chocolate Muffins with Honey (Makes 12 regular-sized or 24 mini muffins)

1 1/2 Cups All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 1/2 Tsps Baking Powder
1/2 Tsp Salt

3/8 Cup Honey
3/4 Cup Milk
2 Tbsps Vegetable or Canola Oil

1 Large Egg, beaten

1. Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins.
2. In a medium bowl, sift flour, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together the honey, milk, oil, and the egg. Add the dry ingredients and stir just until combined.
4. Fill the muffin cups 2/3 full.
5. Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.