Chocolate Chip Muffins

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Have you ever had one of those days where you plan to make a specific recipe only to realize that you didn't read the instructions first and you need to either have something at room temperature or to have marinated overnight? Unfortunately, I do this quite frequently. Maybe that should have been one of my New Years resolutions: to actually read recipes in their entirety before making them.

A recent Sunday morning I had plans to make an baked oatmeal recipe. I combined the first three ingredients and read on to see what was next. Let sit overnight.

I'd done it AGAIN! I did debate on just waking up early on Monday morning and continuing the recipe as planned until I realized that it would need to bake for 40 minutes and still included more prep. It's only so early I can convince myself to wake up and I knew I just wouldn't be able to do this recipe on a Monday.


Now here it was Sunday at 9 in the morning and I had no idea what I was going to eat for breakfast this week. I didn't feel like getting dressed and going to the store. We had no fresh fruit, only frozen peaches, pineapple and strawberries. I also had a limited number of eggs and was really low on all purpose flour. Well, fudge. This wasn't looking good.


I started flipping through my recipe binder and came across one for chocolate chip muffins. I really had intended for something healthier for breakfast, but lazy beggers can't be choosers, right? I did have to adjust the recipe slightly, using half whole wheat and half all purpose flour and I skipped the topping, but otherwise, the recipe is the same.


Chocolate Chip Muffins
Source: Joy of Baking
Servings: 12 muffins
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Ingredients:
    • 1 cup all purpose flour
    • 1 cup whole wheat flour
    • 2/3 cup sugar
    • 1 cup milk
    • 1 cup chocolate chips
    • 1 stick unsalted butter, melted and cooled
    • 2 eggs
    • 1 tbs. baking powder
    • 1 1/2 tsp. vanilla extract
    • 1/2 tsp. salt

Directions:
1. Preheat the oven to 375. Line a muffin tin with paper liners or spray with non-stick cooking spray.
2. In a medium sized bowl, stir together the flours, sugar, baking powder and salt.
3. In a large measuring cup whisk together the eggs, milk and vanilla.
4. Pour the cooled butter and milk mixture into the dry ingredients. Use a rubber spatula to gently fold until no lumps remain. Fold in the chocolate chips.
5. Fill each muffin tin all the way with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the certain comes out clean. Transfer to a wire rack and cool an additional 5 minutes.

What these muffins lack in photogenic skills they make up for in taste! I'm sure I'll be making these again.

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