mayan chocolate muffins

For the past 1500-odd years, the folks down in Mesoamerica have enjoyed decadent, spiced hot chocolate, and considered it a direct gift from the gods. Originally, this was reserved for the higher-ups, but now we can all indulge in the wonders of spiced, dark chocolate.

We made our chocolate muffins Mayan-style by adding cinnamon, chile powder, and an extra dash of sea salt.

Besides those additions, this is a very simple muffin recipe. Sift the dry, whisk the wet, gently combine. Gently lay in your front yard to take a nice afternoon nap with you. 

Chocolate is one of the most precious divine gifts on earth. Although we may not practice human sacrifice from atop a tower or use cacao as currency, these muffins are still as good as gold.

Mayan Chocolate Muffins

adapted from Nigella Lawson

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp cocoa powder
1/2 dark brown sugar
1/4 cup white sugar
1 tsp cinnamon
1 tsp sea salt
1/2 tsp chile powder
1 cup any type of milk
1/3 cup + 1 tbsp vegetable oil
1 egg
1 tsp vanilla extract
at least 1 cup chocolate chips

Preheat the oven to 400 degrees Fahrenheit, and line a muffin tin with muffin cases or grease the pan well. Sift all of the dry ingredients together, whisk the wet, and then combine, adding the chocolate chips at the end. Fill the muffin cases to the top, and bake for 20 minutes.

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