Nutritional Tip from Audrey
Why is is important to take the muffins out of the tins, as soon as you can handle them? If you do not, the muffins will steam from the residual heat of the pan and create a tough and chewy muffin.
Preheat oven to 375 degrees and put cupcake papers into muffin tins or spray tins to prepare.
In a medium size bowl cream together the sugar, eggs, salt and butter until light yellow in color.
Add the Baking Powder and the flour, stirring well.
Add the milk and vanilla, stir until the batter is smooth
Stir in chocolate chips.
Fill each baking cup with a slight mound, so you have a nice crown and extra good muffin tops. The batter will be thick enough to hold it’s shape.
Bake for thirty minutes or until the muffin bounces back when you lightly press on the top of the muffin. Cool out of the tins, on a cooling rack or cutting board.
Ingredients
Directions
Preheat oven to 375 degrees and put cupcake papers into muffin tins or spray tins to prepare.
In a medium size bowl cream together the sugar, eggs, salt and butter until light yellow in color.
Add the Baking Powder and the flour, stirring well.
Add the milk and vanilla, stir until the batter is smooth
Stir in chocolate chips.
Fill each baking cup with a slight mound, so you have a nice crown and extra good muffin tops. The batter will be thick enough to hold it’s shape.
Bake for thirty minutes or until the muffin bounces back when you lightly press on the top of the muffin. Cool out of the tins, on a cooling rack or cutting board.