Recipe from the Shrek Cookbook.
2 ½ cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 egg
1 ¼ cups whole milk
2 tablespoons vegetable oil
5 ounces (1 cup) chocolate chips
Preheat the oven to 400 F. Sift the flour, baking powder, and salt into a large bowl and then stir in the sugar.
Crack the egg into a separate bowl and add the oil. Beat the egg and oil until they are light and fluffy. Add the milk and whisk the mixture.
Gently fold the egg mixture into the flour mixture. The mixture will be lumpy but no flour should be visible. Then fold in the chocolate chips (you can also add some fruit such as raspberries or blueberries with the chips).
Spray muffin tins with Baker’s Joy and spoon or scoop the mixture into the tins.
Bake the muffins for about 18 minutes, or until risen and golden.
Remove the muffins from the oven and, as soon as muffins are cool enough, remove them from the tin to a wire rack.
Makes about 12 muffins.
2 ½ cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 egg
1 ¼ cups whole milk
2 tablespoons vegetable oil
5 ounces (1 cup) chocolate chips
Preheat the oven to 400 F. Sift the flour, baking powder, and salt into a large bowl and then stir in the sugar.
Crack the egg into a separate bowl and add the oil. Beat the egg and oil until they are light and fluffy. Add the milk and whisk the mixture.
Gently fold the egg mixture into the flour mixture. The mixture will be lumpy but no flour should be visible. Then fold in the chocolate chips (you can also add some fruit such as raspberries or blueberries with the chips).
Spray muffin tins with Baker’s Joy and spoon or scoop the mixture into the tins.
Bake the muffins for about 18 minutes, or until risen and golden.
Remove the muffins from the oven and, as soon as muffins are cool enough, remove them from the tin to a wire rack.
Makes about 12 muffins.
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