Chocolate Breakfast Muffins Mix

These muffins are not only great for breakfast, they're great for dessert too.

2/3 cup cocoa powder [75 g]
1 ¾ cup Unbleached All-purpose flour [228 g]
1 ¼ cup light brown sugar [275 g]
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 cup chocolate chips [168 g]

Sift together flour, baking powder/soda and salt. Layer ingredients in quart jar in this order: cocoa, flour mixture, brown sugar and chocolate chips.

Attach to Jar:
Chocolate Breakfast Muffins
1 Jar Chocolate Breakfast Muffins Mix
2 eggs [110 g]
½ cup butter or margarine [114 g]
1 cup milk [250 ml]
2 tsp vanilla extract

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla. Empty jar into large bowl and mix well. Stir in wet ingredients until well combined. Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a preheated 425°F oven for 15 to 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving. Serving suggestion: top with whipped cream.