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                                                                  Ingredients
                                                                  • Yes No 3/4 cup organic cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 1 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 cup organic buttermilk (1% fat)
                                                                  • Yes No 3 tbsp safflower oil
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
                                                                  • Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
                                                                  Yields: 21
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                                                                    bake
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