Meals Matter

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Contributed By: purplemoon2008
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This is a quick recipe to throw together on a Sunday afternoon or evening for breakfast (or snack) for the kids during the week. My son loves these for breakast with a bowl of fresh fruit and a glass of juice! They are not sweet AT ALL. Truly a "muffin", with a denser consistency...not a cupcake in the least.

Ingredients

4 cups Flour

1 cup Firmly packed brown sugar

4 tsp Baking powder

1/2 tsp Salt

1 cup Semei-sweet chocolate chips

1 stick Butter

1-1/2 cup Milk

2 Large eggs

1 tbsp Vanilla extract

Preparation

Preheat oven to 375 degrees.

Line 24 muffin/cupcake tins with paper liners (or grease and flour unlined tins). In a small saucepan, melt the butter. Cool it slightly. While butter is cooling, in a large bowl, combine the flour, brown sugar, salt and baking powder using a fork to mix and break up sugar. Add chocolate chips, stirring in.

After butter is cooled, stir in milk, eggs and vanilla with a wire whisk. Stir this mixture into the flour mixture JUST UNTIL MOISTENED. Do not over mix (makes tough muffins). Batter will be on the thick side and lumpy. Divide into prepared cups (about 3/4 full).

Bake 15-20 minutes or until tooth pick comes out clean. Cool on wire rack.

Cook's Notes

You will get between 18-24 muffins depending on how full you fill the tins. I always get 24. Please, please don't over mix. They will get tough and chewy. These freeze really well too. Enjoy!

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