If at first you don’t succeed, try chocolate again.

Frustrated after two failed attempts at a lemon layer cake – the second formulation still fell, but at least the oven didn’t catch fire – I grabbed “365 Great Chocolate Desserts” from the bookcase. Because chocolate fixes everything.

It took a bit more gymnastics than usual to fix this recipe, in part because I didn’t have baking chocolate on hand. Cocoa and oil are an easy substitute, but I had to think about it. And after a weekend of cakes flambe, I didn’t especially feel like thinking.

The results were worth it, though. This is a cake-like muffin with plenty of chocolate goodness. It’s firm but a bit on the dry side, and I’m beginning to wonder if that’s part of the deal when using vinegar as an egg substitute.

It makes a weird amount, though. The original recipe says to use a 12-tin muffin pan and fill to the top. I did that and still had batter left. Some of the muffins also flowed over the top, too. I’m thinking 15, as awkward as it is, might be the solution.

Chocolate-chocolate chip muffins

• 1 stick of butter or margarine
• 1/2 c. cocoa
• 3 tbl. oil
• 3/4 c. sugar
• 2 tsp. vanilla
• 1 c. plus 2 tbl. buttermilk
• 1 c. all-purpose flour
• 1 c. white whole wheat flour
• 2 tsp. baking soda
• Dash of salt
• 1 tbl. vinegar
• 1 c. (six ounces) of chocolate chips

Melt butter and combine with cocoa and oil. Sir in sugar, vanilla, salt and buttermilk until thoroughly blended. Mix together the rest of dry ingredients and stir until just combined. Stir in vinegar and then chocolate chips.

Spoon batter into paper-lined muffin cups. Bake 15 to 20 minutes.

Searchable recipe index

The vinegar challenge at egglesscoking.com

Copyright 2009 Debra Legg. All rights reserved.

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