1/3 cup sugar
4 tbls. unsalted margarine or butter
2 eggs
1 tsp. Vanilla extract
1 tsp. Almond extract
1 1/2 cups all purpose flour
1/2 cup powdered cocoa
1/4 tsp.salt
3 tsp. baking powder
3/4 cups milk
1/2 to 3/4 cups chocolate, semi-sweet or mini-chips

In medium ceramic mixing bowl, place sugar and margarine/butter, and heat in microwave about 30 sec, or until butter is melted. Add eggand mix together thoroughly. Add extracts.

Measure dry ingredients into sifter, and sift into wet mixture; add milk and stir until mixed. Don’t over mix. Stir in chocolate chips. Grease muffin pans with non-stick flavorless spray. Spoon just under 1/4 cup into each cup (more if using large muffin tin)
Bake 10-15 minutes at 425 degrees. When done, a pick comes out clean and top is puffed and nearly pointed. Cool slightly before removing from pan. Serve with butter.