1/3 cup sugar
4 tbps. (2oz 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 3/4cup semi-sweet or mint chocolate chips.

In the medium-size ceramic mixing bowl you intend to mix this recipe in, place sugar and margarine/butter. Heat in microwave about 30 sec. or until butter melted. Add eggs and mix throughly. Add extracts.

Measure dry ingredients into a sifter and sift into wet mixture, add milk and stir until mixed. Do not over mix. Stir in chocolate chips.

Grease muffin pans with non-stick flavorless spray. Spoon just under 1/4cup mixture into each cup (more for larger cups). Bake 10-15 minutes. When done, a pick comes out clean and top is puffed and nearly pointed. Cool slightly before removing from pan. Makes 14-18 muffins

Divide mixture into baking tin and bake at 350 degrees for 20-25 minutes; until light golden brown. Let cool
approx. 10 minutes, then combine glaze ingredients, and brush over muffins with pastry brush.
Cool 10 minutes, loosen and serve.