My favourite kind of recipes are those that can be reinvented over and over, with just a quick change up of ingredients. This is what I have done with great results with my blueberry muffin recipe, prompted by a lack of fresh blueberries and an abundance of chocolate chips one day. Its so fast to whip up, using just one bowl –who doesn’t love less mess?! You don’t even need to turn on a mixer, just a spoon or spatula will do, as the less you work the dry ingredients, the less likely you will end up with tough, dense muffins. These are great for breakfast or for filling that late night hunger (I can’t be the only one that stays up so late they get too hungry to go to sleep right?). I especially love them a bit warm, with the chocolate still gooey, but were still good two days later stored in an airtight container. I think these would be great with mini chocolate chips too, but for some reason seem to be tricky to find in a grocery store lately.
Chocolate Chip Muffins
Using an ice cream scoop is fast and gives you perfectly proportioned muffins with a nice rounded top
Makes 8 muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Mix in vanilla. Fold in chocolate chips. Using ice cream scoop, place one full scoop in each cup or liner (if not using a scoop, just put large spoonfuls).
- Bake for 20 to 25 minutes in the preheated oven, or until skewer inserted in middle comes out clean.
Adapted from "To Die for Blueberry Muffins" submitted by Colleen to Allrecipes.com.