Imagine a big soft cookie in muffin form… that’s these.
Earlier in the year, I made a low fat version of these. They were good, but not “died and gone to food heaven” good. That’s why these are here. You know what’s even better? If you happen to have left over chocolate bunnies, you can chop them up and toss em in the batter. I’ve done that with chocolate bunnies before. One year my mom got me a 2 lb chocolate bunny, it ended up making a lot of chocolate chunk baked goods. See… now I gave you an excuse to buy up all the old Easter candy that’s 70% off in shopping carts at the entrance of stores. I’m helping the economy in my own little way. 🙂
I love before n after baking pics. Yes, I will say that every time. There may be someone new reading this. Hey! Hi new person! Hey, regular reader… meet new person. New person will have to learn all my weird quirks just like you did. You guys can chat about it. It will be fun.
Does this picture look sharper? How’s the exposure? I finally watched my 3 1/2 hr DVD on how to use my camera. I know.. I have had the camera 1 1/2 years, and I’m finally learning how to use it. Sort of. We’ll see if foodgawker or tastespotting likes it. Hmmm…
You want the recipe now, huh? 🙂
Recipe: toll house muffins
- 2 c flour 1 tbs baking powder
- 1 tsp salt
- 3/4 c light brown sugar
- 2 eggs
- 1 c milk
- 1 stick butter, melted and cooled
- 2 tsp vanilla extract
- 1 c chocolate chips or pieces
- In a bowl, combine the butter, eggs, sugar and vanilla.
- In another bowl, mix the flour, baking powder, salt
- Combine the two mixtures, fold in the chocolate chips and divide batter evenly among 12 paper lined muffin cups.
- Bake at 400 for 16-20 minutes.
Number of servings (yield): 12
Meal type: dessert
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