Chocolate Corn Bread Muffins

My children had been asking me to bake them some muffins,  I didn’t have anything I can use to make some fruit muffins, but I had some cornbread flour.  They love the chocolate flavor, so chocolate cornbread it is!  ‘Good for breakfast with milk.  Mm… 🙂

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Prepare the ingredients.

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*Note:  Due to variations on all ovens, baking time may require adjustments.   Recipe Yields 24 muffins.

Ingredients:

  • 2 cups self-rising yellow corn meal mix
  • 1 1/4 cup Evaporated milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 can condensed milk
  • 1 can cream style sweet corn (14.5 oz)
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/2 cup mini semi-sweet chocolate chips (optional)

Heat oven to 400 degrees. Coat  a muffin tin with oil and place in oven to heat.  A very hot muffin tin is best.  Sift and whisk corn bread flour and cocoa powder in a large bowl to combine.  Add milk, eggs, vegetable oil, creamed corn, and chocolate chips.

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Mix until well combined.  Fill the muffin tin 3/4 full with the batter.  Bake for 23-30 minutes or until toothpick inserted in the center comes out clean.*

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Let cool about 5 minutes before transferring to a cooling rack.

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You can dab some butter and devour. Yum!  🙂

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