Chocolate Bread Pudding Muffins

1 can refrigerated buttermilk biscuits, baked according to package directions (12 oz. can) 2 cups milk 3 eggs 3 t. butter or margarine, melted 2 t. vanilla extract 3/4 cup sugar 1/4 cup cocoa 1 cup semisweet chocolate chips

Preheat oven to 350. Tear biscuits into small pieces. In large bowl, stir biscuits and milk; set aside. In a medium bowl, beat eggs, butter and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuit mixture; stir until well blended. Let stand 5 minutes. Spoon batter into paper lined muffin pans. Fill each tin three quarters full. Bake 40 minutes or until a toothpick inserted in center comes out clean. Serve warm. Makes about 18 muffins. Source: Unknown

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