Need a quick breakfast for the kids, something for a breakfast crowd or a little sweet treat for tea? These muffins are quick, easy and tasty. Best of all, you can modify them so they’re healthier or so picky kids like them. I often use blueberries instead of chocolate chips, or sometimes along with the chocolate chips!
Super Quick Chocolate Chip Muffins
2 cups all purpose flour (can use half white and half whole wheat)
1/2 cup palm sugar (or white sugar, if you don’t have this)
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup sour cream (or left over yogurt works, too!)
1/3 cup sunflower or vegetable oil
1 large egg
2/3 cup chocolate chips or frozen blueberries
2 tbsp sugar (brown or palm) for dusting at end
1. Preheat oven to 350F. Line muffin tins with paper cups.
2. Combine flour, sugar, baking powder and salt in a medium sized bowl. Add chocolate chips and stir. If you’re using blueberries, add them after the wet or you’ll have a purple mess!
3. In a small bowl, combine milk, sour cream, egg and oil.
4. Add wet ingredients to dry and stir until just combined. It will appear a bit dry, but don’t overwork them. Scoop batter into muffin cups (approx. 2/3 full). Sprinkle some brown sugar over each muffin.
5. Bake 18-20 minutes or until cake tester comes out dry. Do not over bake!
Best served warm, but they’re pretty good in your lunch box, too!
Yield 12-15 muffins.
**Note: I use a lot of organic palm sugar in my baking. It is supposed to be lower GI and a bit healthier for you. It gives your baking an almost caramel-like flavour, so you will have a slightly different result with other sugars!
thecottagecrowd 