3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/3 cups instant chocolate pudding mix
2 eggs, beaten
3/4 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda and salt. Mix well. Mix in pepper, pudding mix and eggs. Stir in vegetable oil.
Place 1/2 cup of the flour mixture in the center of each muffin. Fold the top of the flour mixture out to make a looser muffin. Fill the muffin half way with the flour mixture. Using a slide mat or spoon, slide muffins, making sure not to make too much of a mess, onto greased paper liners.
Using the slightly softened spatula, shape batter into 3 even squares.
Bake in preheated oven for 18 60 minute muffins. Cool completely (see Cooling Instructions).
We made this for our Thanksgiving lunch and brought it with us. It was very good and very easy but if I gave it more spice it would have made a much better casserole.