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It’s been two weeks since I attempted to make a healthy version of a chocolate chip cookie only to realize that I shouldn’t have put the cookies in the oven after recently having had the temperature at 400 degrees (since the cookies only called for 350). I was left with flatter-than-a-pancake chocolate chip cookies. They were good to eat, but they would have served a much better purpose – disc golf! Imagine the speed those puppies could get!

With that being said, I still had a half left over bag of mini chocolate chips in my pantry. Now, I’m more a fruity-nutty girl when it comes to muffin, but everyone I know is absolutely obsessed with chocolate. I gave those people (a.k.a. my work-wife and my boyfriend) what they wanted, a chocolate chip muffin (a dozen of them) using those cute little adorable mini chocolate chips. Enjoy the recipe.

Mini Chocolate Chip Muffins

This recipe was adapted from the My Baking Addiction blog.

  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, slightly beaten
  • 2/3 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups mini chocolate chips
  1. Position the oven rack in the middle of the oven and pre-heat to 400 degrees.
  2. Spray a muffin pan with vegetable oil spray.
  3. You’ll need two bowls. Retrieve them both now. In the first bowl mix the dry ingredients – flour, sugars, baking powder and salt. Mix well!
  4. Get your butter, put it in a coffee mug and microwave it for 15 seconds. Don’t let it boil and don’t let it all melt. Watch it carefully. Melt some of it, then take it out and stir the rest until it’s all melted. Most importantly, let it cool down.
  5. When the butter is cooled, pour it into the other empty bowl with the remaining ingredients except the mini chocolate chips.
  6. Make a hole in the dry ingredients and pour in the wet ingredients. Mix well until fully combined.
  7.  Using an ice cream scoop, scoop one heaping amount into the cupcake pan or until it is 3/4 full.
  8. Bake for 15-17 minutes. Serve up some milk and eat them warm, when they’re most delicious!

Weight Watcher PointsPlus = 7

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