I decided to break the lack-of-cooking spree from the past week by doing a little baking last night! I had put this recipe in my blog queue awhile back, but had never actually gotten around to making the muffins. So I decided what better way to welcome Will home than to make him delicious muffins? (The answer: no better way). This muffin recipe is one of those treats that my mom used to make when I was a kid for things like birthdays and Christmas morning, and then when I was in college, she would make them for when I came home. The original recipe is from a Betty Crocker cookbook and did not call for the chocolate chips-that’s my mothers genius addition! This is a great treat to make if you’re having houseguests or if you think you’re going to be having a lazy weekend at home and want to relax with a magazine, coffee and a sweet treat! They’re really tasty, so it’s hard to just eat one at a time!
Chocolate Chip Muffins (makes 1 dozen)
1/2 cup milk
1/4 cup veggie oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 400 degrees. Grease the bottom of 12 medium muffin cups. Beat the egg, then stir in the milk and oil. Mix in the remaining ingredients (except chocolate chips) until flour is just moistened-the batter should be lumpy. Fold in chips.
Fill muffin cups 2/3 full. Bake 17-19 minutes or until golden brown. Immediately remove from pan (beware of molten chocolate chips!) by using a fork to loosen edges and popping muffins out.