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Chocolate Spiced Muffins

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 2-1/2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup molasses
  • 3/4 cup hot water
  • 1/2 cup butter or margarine (1 stick) , melted
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 eggs , slightly beaten
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • Powdered sugar (optional)

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Combine flour, cocoa, baking powder, baking soda and salt in medium bowl; set aside. Stir together molasses, hot water, melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg in large bowl. Add eggs, stirring until blended. Stir in dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill each muffin cup about 2/3 full with batter.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely or serve while slightly warm. Sprinkle with powdered sugar, if desired. About 2 dozen muffins.