These are seriously one of my favorite muffins to make! They’re really easy to throw together, and the cayenne adds a nice heat to them!
Hearty Spiced Cocoa Muffins 1 3/4 cups flour 3/4 cup sugar 6 tablespoons unsweetened cocoa powder 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 3 drops Cassia (or Cinnamon Bark) essential oil 2 drops Clove essential oil 1/4 teaspoon cayenne 1 teaspoon salt 3 teaspoons Ener-G Egg Replacer (equivalent of 2 eggs) 4 tablespoons water 1 cup milk (any type) 1/2 cup canola oil
Preheat the oven to 400 degrees. Lightly gr your muffin tin.
Sift the flour, sugar, cocoa e, baking powder, baking soda, ground cinnamon, cayenne and salt together in a large bowl.
In a bowl using an electric hand mixer, beat the egg replacer and water together until creamy*. Add in the milk, Cassia and Clove essential oils, and canola oil. Beat until combined.
Add the liquid ingredients to the dry ingredients, stirring just enough to combine. Spoon mixture into prepared pan, filling 3/4 full. Bake until a wooden skewer inserted into center comes out clean - about 15 minutes.
Let sit for 5 minutes, and then remove to cool on a wire rack. Yield: 12 regular-size muffins or 6 jumbo muffins.
* If you choose to use eggs instead of Ener-G, eliminate the 4 tablespoons of water.