So Connor and my niece Layne helped me whip up a big batch of buttermilk chocolate chip muffins. We made large ones and some mini muffins, so that everyone could taste-test them.
Layne made a list to make sure everyone got a sample. Her Uncle Bob tried to refuse, but eventually ate 3 of them.
My boys, Layne and Connor say these muffins go great with bacon, hard boiled eggs and fruit for breakfast. Connor, who last appeared here when he inspired this cucumber salad recipe, also likes these muffins for dessert.
What's your favorite chocolate chip muffin recipe? Let us know!
Mangia! Mangia!
Andrea
Connor's Chocolate Chip Muffins
Inspired by this recipe from LittleSweetBaker.com
2 /12 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk or semi-sweet chocolate chips (mini or regular size)
1/2 cup melted butter, cooled
1 cup sugar
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
Preheat oven to 425 degrees. Line a large 12-cup muffin tin with paper liners or spread with coking spray. (This recipe makes a bit more than 12 muffins, unless you use an extra large muffin tray.)
Melt the butter in a microwave-safe dish and set aside to cool.
In a large bowl, whisk together the flour, baking power, baking soda, salt and chocolate chips. Set aside.
In a medium bowl, combine the melted butter, sugar, eggs, buttermilk and vanilla.
Make a well in the middle of the flour mixture in the large bowl. Slowly pour the wet mixture into the dry flour and gently stir to combine.
Divide the batter evenly into the muffin tins. Fill about 3/4 of the way to the top.
Layne filling the muffin cups. |
Mini muffins. |
Connor tested and approved. |
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