Espresso Chocolate Muffins

2 cups flour ½ cup unsweetened cocoa 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup sugar or Splenda, 1 tablespoon espresso (I used 1 ½ teaspoons)


Whisk dry ingredients and then add wet ingredients 2 large eggs 1/3 cup sunflower oil 1 teaspoon vanilla (I used 2 teaspoons) 1 cup plus 2 tablespoons milk

 Preheat oven 375 degrees, place in muffin baking cups or greased muffin tin. Makes about 10 - 12 muffins.  Bake 17-20 minutes until toothpick comes out clean.