Number 21: Mini chocolate chip muffins

As promised, my roommate and I (with the help of another friend) made chocolate chip muffins after a long and painful walk to and from Jewel-Osco. We opted to go for the cheaper grocery store a good 20 minutes away to buy our flour, sugar, milk and eggs instead of the wallet-crushing Whole Foods.

So. Here they are! We cut a recipe in half because we only wanted these to last a week, but really after the first five minutes about half of it was gone.

Oh! I forgot to mention another exciting thing in my last post. Found Tahitian vanilla beans on sale at a mall in Montclair, CA for about $3 each. Very exciting.

So here's the recipe modified to our mini-muffin tin. Have fun!

Mini chocolate chip muffins

1 cup all-purpose flour
1/6 cup white sugar
1/6 brown sugar (dark)
1 tspoon baking powder
1/4 tspoon salt
1/3 cup milk
1/4 cup butter, melted and cooled (it's important to have room temperature or cooler butter to prevent eggs from curdling)
1 egg
1/2 cup semi-sweet chocolate chips (or to taste)

Grease a mini-muffin tin. Preheat oven to 400 degrees.
1. Combine all dry ingredients (flour, white sugar, brown sugar, baking powder and salt) in a large mixing bowl with a whisk until smooth
2. Combine all wet ingredients in a separate bowl until well-incorporated (egg, milk, butter)
3. Form a well in dry ingredients and pour wet ingredients into dry. Mix until just incorporated.
4. Fold in chocolate chips.
5. Evenly distribute batter. If you want larger, coffee-house style muffins fill them almost to the top.
6. Top muffins with extra chocolate chips if desired.
7. Bake for 8 to 10 minutes. A toothpick (or wooden chopstick in my case) should come out clean.

Makes 22 to 24 mini muffins.