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.

Muffins from Nothing

Since I do shopping on Sunday, by the time Sunday morning rolls around, there is absolutely nothing in the house. No cereal, out of bread for toast, etc. We make waffles sometimes, as all that requires is staples. However, I didn't even have enough milk to make a batch of those. I found a recipe in my Better Homes and Gardens Pink Cookbook for just plain muffins with different variations. Because of course there was no fruit left, it was down to the oatmeal variation with streusel topping.

• 1 3/4 cups all-purpose flour


• 1/3 cup sugar


• 2 tsp. baking powder


• 1/4 tsp. salt


• 1 beaten egg


• 3/4 cup milk


• 1/4 cup cooking oil


• 1 recipe streusel topping

For the oatmeal variation, I prepared as above, except reduced flour to 1 1/3 cups and added 3/4 cup rolled oats to flour mixture. Blueberries, cranberries and other fruit can also be added to the batter.

• Grease twelve 2 1/2 in. muffin cups or line with cups (I only got 10 muffins out of this)


• Combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture.


• In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy)


• Spoon batter into muffin cups. Sprinkle with streusel topping (if desired). Bake in 400 degree oven for 18 to 20 minutes until centers come out clean.

Streusel topping: 3 TBS all-purpose flour, 3 TBS brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 TBS. butter until mixture resembles coarse crumbs. Stir in 2 TBS. chopped nuts (I didn't have any). I doubled this because I love topping!