I recommend this recipe because it is so full proof. It is uniformly moist, but also uniformly firm and not crumbly. You can freeze them and they defrost in the same condition as you started. You can pack them in lunches and expect that they don't easily compact. Hand them out to the kiddos; they are very good kiddos, afterall.
First, I use the muffin papers. In my world, muffins travel. The papers make them tidier. Oh, and preheat the oven to 375 degrees.
In a bowl, the dry ingredients.
- 1 3/4 c. all purpose flour or 1 c. AP flour and 3/4 c whole wheat flour. I've done it both ways. Spoon it into the measuring cup, but do not pack. Level off the top.
- 3/4 c. packed brown sugar. Pack brown sugar into the measuring cup with the back of a spoon.
- 1/2 c. unsweetened baking cocoa powder. Spoon in and level but do not pack
- 1 t. baking soda
- 1/4 salt.
Use a spoon or whisk to combine the dry ingredients.
Melt a 1/2 c. (1 stick of butter) on the stove and set it aside to cool.
In a separate bowl, the wet.