Tuesday, April 2, 2013

chocolate chip muffins


Did anyone get fooled yesterday? I don't enjoy doing the pranking nor being the prankee, so I'm happy to report that I got through unscathed. Sharon Osbourne announced in the first segment of her talk show yesterday that she had been on a two week hiatus because she's pregnant. That seems to be the default April Fools joke for women, so I was on to her, but she awkwardly didn't tell us she was joking until well into the second segment. Joke fail. If I were to participate in April Fools, I think I would give someone a highly salty cookie or something. The joke begins and ends in a timely fashion. 

Anyway, chocolate chip muffin anyone? One of my favorite parts of our road trips down to Florida when I was a kid was our initial stop at Dunkin Donuts. I would always get one of their jumbo blueberry muffin with a coarse sugar coating. So good. I've rarely been tempted by muffins in recent years, but my interest has been revived now that I follow food blogs. 

I'm not sure why muffins are considered an acceptable breakfast food because they're really cupcakes without frosting. This isn't a problem in my eyes, and I plan to make muffins more often because they're easy portion control and a delicious snack.

These muffins are made with buttermilk, which yield a light texture and tangy flavor. I was very surprised by how much I like these muffins. I was considering a blueberry muffin recipe, but Kent requested chocolate chip so that's how these muffins came to be and I'm happy with the outcome.

These muffins are soft, fluffy, and not overly sweet. They're a great go-to muffin. Enjoy!

Chocolate Chip Muffins

2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup chocolate chips

Preheat oven to 350 degrees
Line muffin tin with paper liners or grease with cooking spray
Whisk together dry ingredients in medium bowl; set aside
Whisk together sugar, buttermilk, oil, egg, and vanilla extract in large bowl
Fold dry ingredients into your wet ingredients until just combined
Gently stir in chocolate chips (make sure not to over mix)
Divide batter between 12 muffin cups so that cups are about 3/4 full (you may have some extra batter)
Bake 20-25 minutes, or until toothpick comes out clean
Let cool in muffin tin for 5 minutes before transferring to wire rack

Source: Stylish Cuisine

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