In August 2010, I posted a recipe for an All-Star Muffin Mix.  With this cold weather, I’ve been baking more than usual.  Last night I decided to make a batch of it.  Then I asked the Imaginative One what he thought I should use as add-ins.  He suggested chocolate chips.

Once they were baked, the Imaginative One had 1, and the Wee One had 2.  I’ll say they were a hit.

I’m going to give you the recipe in 2 different ways.  One using the All-Star Muffin Mix and one without the muffin mix.

Chocolate Chip Muffins

Stars of the recipe:

• 2-3/4 cup All-Star Muffin Mix
• 1 egg
• 1/2 c. melted butter (1 stick) – (Melt in the microwave for 1 minute.)  – Allow the butter to cool down before adding to the mix.
• 1 c.milk
• 2 tsp. vanilla extract
• 1 c. chocolate chips (I used milk chocolate chips, but you can use semi-sweet chocolate chips.)

Steps:

1. Preheat oven to 400 degrees.
2. Add all the ingredients to a large mixing bowl.
3. Mix together until all the ingredients are well combined.
4. Pour into a muffin sprayed down with cooking spray or lined with cupcake wrappers.  I put 1/4 of a cup of batter in each cavity.
5. Bake in the oven for 20 minutes.
6. Cool, and enjoy!  (Store in an airtight container.)

Without the All-Star Muffin Mix

Stars of the recipe:

• 2 c. flour (all-purpose or white whole wheat)
• 3/4 c. sugar
• 2-1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1/2 c. melted butter (1 stick) – (Melt in the microwave for 1 minute.)  – Allow the butter to cool down before adding to the mix.
• 1 c.milk
• 2 tsp. vanilla extract
• 1 c. chocolate chips (I used milk chocolate chips, but you can use semi-sweet chocolate chips.)

Steps:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine the dry ingredients minus the chocolate chips.
3. Add all the wet ingredients and chocolate chips to the dry ingredients.
4. Mix together until all the ingredients are well combined.
5. Pour into a muffin sprayed down with cooking spray or lined with cupcake wrappers.  I put 1/4 of a cup of batter in each cavity.
6. Bake in the oven for 20 minutes.
7. Cool, and enjoy!  (Store in an airtight container.)

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