Chocolate Chip Muffins

Hi!

I loooove IKEA. Really, I do. There is no better place to find frozen yogurt :) Kidding aside, on a quick trip there this past weekend, I snagged a pair of their oh-so FUN muffin/cupcake liners. Isn’t that the best excuse to make a batch of Chocolate Chip Muffins? They are exactly like the classic Chocolate Chip Cookies, but these you can have for a breakfast treat. This recipe makes moist muffins, and they’re not too sweet. With a hint of chocolate, this is not a muffin for cocoa lovers. If you want to make a batch with more chocolate, try replacing the two tablespoons of flour with cocoa powder, as the original recipe calls for.

I tried something a bit different with the pictures today. Black and white are a refreshing change, yes?

Chocolate Chip Muffins Adapted from Nigella Lawson

ingredients

• 1 1/4 plus 2 tablespoons all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sugar
• 1 cup milk
• 1/3 cup plus 2 teaspoons vegetable oil
• 1 egg
• 3/4 to 1 cup mini chocolate chips {The regular size is fine, but I prefer to use mini chocolate chips for this specific recipe.}

to make

1. Preheat the oven to 400ºF.
2. Put the flours, baking powder, baking soda, and sugar in a large bowl.
3. Place the milk, oil, and the egg in a liquid measuring cup.
4. Pour the liquid ingredients into the dry ingredients, and combine with a wooden spoon.
5. Stir in the chocolate chips. Do not over mix; a few lumps are perfectly normal, and actually make better muffins!
6. Grease a muffin pan, or use your fun liners :)
7. Spoon about 1/3 cup of batter into each cup, filling it 3/4 the way full.
8. Bake for 20 minutes.
9. Let cool in pan before transferring to a wire rack.
10. Delicious!

Bella :)

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