Also taken from the rural blog. :)
3 eggs (beaten)
1/2 C. shortening
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. Mexican vanilla
3 C. cannery hot cocoa mix
1 1/2 C. cannery choc. pudding mix
1 C. white or whole wheat flour
1 C. very hot (or boiling) water
Blend together beaten eggs, shortening, baking powder, salt and Mexican vanilla. Beat in cocoa mix, pudding mix, and flour. Add hot water, and mix well. Stir in 1/2 C. vanilla chips (optional) and/or chopped almonds. Pour in greased jumbo muffin tin. Bake at 350 for 25 minutes. Remove from oven, and allow to cool on counter before removing from tin.
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2 comments:
I'm just wondering if "Mexican" vanilla is essential. I mean, if I use "American" vanilla I got at Macey's, will the muffins not work?
Mrs. L! I think you're the only other reader under the sun besides me...An honor. I need your cookie recipe, and some pics of them all fancy-like. I'll do a spotlight on JMaddL's culinary prowess. You're an inspiration.
Did you check out the blog where the cannery muffins came from? It is Klassic. Cut from the same cloth as the pregnancy in a pool blog.
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