Sunday, May 18, 2008
As I told you in my last post I had to make 36 muffins for our daughter's trip. Well, I was thinking that I really should make muffins that will stay moist since they will not be able to freeze them. I then remembered that I had made some very moist muffins a few years back. So I decided to make those instead of the ones I posted prior. Both are very good but these are a bit richer which will stay moist longer! Here goes another recipe for
Chocolate Chip Muffins
1-1/2 cups all-purpose flour
1/4 granulated sugar
1/4 brown sugar (packed)
2 teaspoons baking poweder
1/4 teaspoon salt
1/2 cup butter-melted
1/2 cup milk
1 large egg, lightly beaten
6 oz. semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease muffin cups.
Combine flour, both sugars, baking powder and salt in a large bowl. Stir in chips. Spoon batter into cups.
Bake for 20-25 minutes or until golden brown and center is done.
I just thought I would add that incase you wanted to try these. Tune in on Monday when I will be posting a healthy yet tasty dish. Angel hair pasta with chicken!!
Have a great weekend.