This recipe is from Baker Bettie. These are very moist and cake-like and made using cocoa powder. I used regular unsweetened cocoa powder, not Dutch processed like the author preferred. I did use a little more salt and vanilla extract and it worked out great. I made half the recipe and got eight. Muffins are best eaten while still warm and these were no exception. The next day I noticed these were a bit more crumbly than they were when fresh baked. These use oil and require no mixer, just a big bowl and whisk.
I grade them an A when they're eaten fresh and warm and a B when they're left over.
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