Marvelous Mexican Chocolate Muffins

These muffins are rich, chocolatey and have a perfect balance of sweet and spicy flavors, thanks to the Mexican chocolate.

They are a perfect treat for breakfast or afternoon tea and can be kept for a few days.

These muffins are high in calories and sugar, so they should be consumed in moderation as part of a balanced diet.

Mexican chocolate is high in antioxidants, which are beneficial for heart health and brain function, and may help to lower blood pressure.

	nonstick cooking spray or paper baking cup
	6 1/4 ounces mexican chocolate , chopped ( Abuelita for hot chocolate works well )
	6 tablespoons unsalted butter
	2 1/3 cups all-purpose flour
	2 teaspoons baking powder
	1/2 teaspoon salt
	2 large eggs , room temperature
	1/3 cup sugar
	1 cup whole milk
	1/2 teaspoon vanilla extract

1.	Preheat the oven to 375°F. Coat 12 muffin cups with nonstick cooking spray or line with paper baking cups.
2.	In a small saucepan, heat the Mexican chocolate and butter over low heat, stirring constantly until melted and smooth.
3.	In a medium bowl, whisk together the flour, baking powder, and salt.
4.	In a large bowl, beat the eggs and sugar together until pale yellow and fluffy. Gradually add in the milk and vanilla, continuing to mix until well combined.
5.	Add the melted chocolate mixture to the wet ingredients and mix until smooth. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
6.	Divide the batter evenly among the prepared muffin cups.
7.	Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before removing from the pan.