These are moist and not real sweet.
For a different twist, try using a little Bailey’s Irish cream in place of some of the milk
2 eggs
1/2 c. canola oil
1/2 c. white sugar
1 c. milk (or supplement a little Bailey’s Irish cream to your liking)
1 t. vanilla
1-3/4 c. all-purpose unbleached white flour
1/4 c. cocoa powder, sifted
1 Tbls. baking powder
1/2 t. salt
1/2 c. chocolate chips (we like dark chocolate)
With a wire whisk, mix together eggs, oil, sugar, milk (or milk with Bailey’s Irish Cream) and vanilla.
Add dry ingredients and gently fold together just until mixed.
Fold in chocolate chips.
Divide batter evenly among greased or paper lined muffin cups until 2/3 full. There is enough batter for 12 regular muffins and 12 mini-muffins.
Bake at 400 degrees for 15 minutes (mini-muffins will take less time). Touch the center of muffins with your fingertip to test for doneness.