Whole Wheat Double Chocolate Muffins

Whole Wheat Double Chocolate Muffins

2 1/3 Cups whole wheat flour

1 1/2 cup sugar

1/3 cup unsweetened cocoa powder

2 teaspoon baking powder

1 teaspoon baking soda

1/ 2 teaspoon salt

1 cup sour cream

1/3 cup margarine or butter, melted

1/4 cup milk

2 eggs, beaten

1 cup mini chocolate chips

1. Preheat oven to 400 degrees.  Line 24 muffin cups with paper cups; ste aside.  Combine flour sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Combine sour cream, butter, milk, and eggs in small bowl until well blended.  Stir into the flour mixture until moistened.  

2. Fold in chocolate chips.  Spoon into prepared muffins cups, filling to about half full.  Bake 25- 30 minutes or until wooden pick inserted into the center comes out clean.  Cool in pan for 5 minutes.  remove from pan and cool on wire rack 10 minutes.  If desired, drizzle with coffee glaze (recipe to follow).  Serve warm or cool completely. 

Coffee glaze

1/ 2 teaspoon instant coffee (dry)

3 teaspoons water

1/2 cup powdered sugar

Dissolve dry coffee in water in a small bowl.  Stir in powdered sugar with a spoon until smooth, and thin enough to drizzle.