Chocolate Chip Pecan Muffins

I don't know about you, but sometimes I just need some chocolate to start my day. And then I like to add some more chocolate for good measure and some crunchy pecans. The pecans are entirely for nutritional value, I assure you.

It doesn't hurt that sometimes my kids need a little chocolate to get their day going, too. I can often be persuaded to whip these little muffins up, especially during the colder months. I found the recipe on Eugenie Kitchen last year and I've been making them ever since. All the recipe credit goes right to her, the only contribution I have made is to add the pecans.

Chocolate Chip Pecan Muffins

• 1 cup milk
• 1/3 cup vegetable oil (I used coconut oil)
• 1 egg
• 1 teaspoon vanilla extract (Homemade of course)
• 1 3/4 cups flour
• 3/4 cup sugar
• 1/2 cup chocolate chips
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons cocoa powder
• 1 cup chopped pecans

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa powder. Stir to combine. In another bowl, mix together the milk, oil, egg, and vanilla. Pour the wet into the dry and stir. Fold in the chocolate chips and chopped pecans. Pour the batter into paper lined muffins tins and bake for 20-25 minutes. Let cool slightly before devouring. 

This is another recipe that lends itself well to freezer cooking. Make a double batch, or triple batch!, and freeze what you haven't used for breakfast for future mornings. I know I did!! 

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