Sunday, July 29, 2007

Chocolate Chip Muffins

These are just plain chocolate chip muffins from the Betty Crocker Bridal Edition Cookbook. They were a little dry and short and according to Betty this is because the flour was overmeasured, the oven was too hot or muffins were baked too long. I think I baked them too long. We still managed to eat them all though.

Original Recipe For Blueberry Muffins

  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup fresh, canned or frozen blueberries

Chocolate Chip Muffins: Omit blueberries, fold 1 cup minature semiweet chocolate chips into batter (mine were just regular size)

  1. Heat oven to 400*F. Grease bottoms only of 12 medium muffin cups with shortening, spray or line with paker baking cups.
  2. In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy) Fold in bluberries/chocolate chips. Pour into muffin cups.
  3. Bake 20-25 minutes or until golden brown. If pan is greased, let stand about 5 minutes in pan, then remove from pan to wire rack.

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