Wednesday, November 12, 2008
I love baking although I have stopped doing it for about three years. Oh, it wasn't because I was on a diet; I constantly am, but it was because I just hated doing aftercare. You see, I am messy when I bake and tended to bring out all the baking equipment and spread them on the dinner table.
So much for that introduction. Anyway, my mom decided to make Raspberry Muffins from the raspberries from our trip to Riley's Farm last Saturday. Because I didn't enjoy the fruit that much, I decided to make my own snack, Chocolate Chip Muffins. They turned out really great! In fact, I'm eating one right now. Yummy!
2 cups all-purpose flour
3 teaspoons baking powder
½ cup white sugar
½ teaspoon salt
1 cup milk
⅓ cup vegetable oil
1 cup mini semi-sweet chocolate chips
- Preheat oven to 400 degrees F (205 degrees C). Grease bottom a muffin pan or line pan with paper cups.
- In a medium bowl, combine flour, white sugar, baking powder, chocolate chips, and salt; mix well.
- In a small bowl, combine milk, oil and egg; blend well.
- Add dry ingredients all at once;stir just until dry ingredients are moistened. Batter will be lumpy.
- Fill muffin cups ⅔ full.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool. *Optional: You can top of muffin with a frosting of your choice. (I used Whipped Vanilla Frosting for this Muffin).
- Serve warm.
I really loved how the muffin is not too sweet. The chocolate chips in the muffin is already sweet enough for me. Oh, and I added the vanilla frosting to it so I'm good!
Hope you'll like this recipe!
More Muffin photos HERE.