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Chocolate
Chip Muffins
Yield:
12 muffins
Tips:
A quickly-baked treat for breakfast, a snack, or dessert, these
pleasant muffins don't rise very much. They do look good, however,
as you can see the chocolate chips in them. They are not as sweet
as some muffins, and they have a nice hint of spice. Like most muffins,
these aren't long keepers at room temperature, but they freeze beautifully.
You'll
need a standard muffin tin for this recipe, with cups 2-1/2 inches
in diameter. If you've never tried grating your own nutmeg, please
do! The difference between freshly-grated nutmeg and the brown stuff
you get in those little supermarket jars is amazing. These are a
nice project for a beginning baker.
Ingredients:
- 1-1/2
cups all-purpose flour, stirred before measuring
-
1/2 cup firmly packed light brown sugar
-
2-1/2 tsp. baking powder (if lumpy, sift before measuring)
-
1/2 tsp. baking soda (if lumpy, sift before measuring)
-
1/2 tsp. cinnamon
-
1/4 tsp. nutmeg, preferably freshly grated
-
Pinch salt
-
1/2 cup miniature semisweet chocolate chips
-
2 eggs, graded "large"
-
1 cup unsweetened applesauce
-
1/4 cup tasteless vegetable oil (I use corn oil)
Adjust
rack to center of oven; preheat oven to 475 degrees F. Line the
cups of a 12 cup, standard muffin tin with paper liners.
In
medium bowl, combine flour, brown sugar, baking powder, baking soda,
cinnamon, nutmeg, and salt. Stir well to combine thoroughly, breaking
up any lumps with back of spoon. Stir in chocolate chips; set aside.
In
small bowl, beat eggs to combine. Gradually add applesauce, then
oil, beating to mix. All at once, add liquid ingredients to dry
ingredients. Stir just enough to combine. Do not beat, and do not
overmix; a few lumps in the batter are OK. Batter will be thick
and have a spongy texture--OK.
Divide
batter evenly among lined muffin cups. The cups will be quite full.
Place in oven; REDUCE OVEN TEMPERATURE TO 375 DEGREES F. Bake muffins
15 to 20 minutes, turning pan once back-to-front about halfway during
baking time. Muffins will not rise much during baking, but they
will brown somewhat. When done, a toothpick inserted in center of
a muffin will emerge with only a few moist crumbs clinging to it.
Do not overbake.
Remove
from oven. Immediately remove muffins from tin. Serve warm or at
room temperature. When cooled, store airtight at room temperature
or freeze.
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