Chocolate Almond Muffins - cooking recipe

Ingredients

1/3 cup butter
1/2 cup sugar
1/4 cup maple syrup
2 eggs
3/4 cup milk (use 1 cup milk if you add buckwheat flour)
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 cups flour (You can use 1/4 cup buckwheat -- 1 1/4 cup all purpose)
3/4 cup cocoa (I like organic)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (I like organic)
1/2 cup nuts, is optional (walnuts or pecans)

Preparation

1. Preheat oven to 400 degrees. Prepare muffin pan (I use butter, you can use spray, if you like.).
2. Melt butter until soft. (in oven, microwave, or in a small pyrex bowl on the coffee pot warming element. if it's already warm -- but warning those coffee makers really eat the energy/electricity).
Add the almond and vanilla extract together with the butter while it's melting for a heavenly scent, adding maple syrup; this allows inredients to infuse, enhancing flavors.
3. Once melted, add eggs and milk (All wet ingredients).
4. In separate mixing bowl sift flour, cocoa, baking powder,salt.
5. Pour dry into wet ingredients, mixing gradually. (Don't forget the eggs if you have the butter, maple syrup, and extracts melted together on their own).
6. Fill each muffin holder to about 3/4. Bake for about 15 - 20 minutes, testing with toothpick. (My oven is more efficient than my sisters, so do test)
7. Once done, leave in muffin tin for at least 5 minutes before removing from pan.
Enjoy!