When I was a little girl, my family would occasionally visit Baskin Robbins, and I would always pick Mint Chocolate Chip Ice Cream. So, today's muffin, Mint Chocolate Chip, was especially intriguing for me. I am not quite sure that I love these muffins. Don't get me wrong, they taste good, I am just not convinced that these flavors work well in the texture of a muffin. But, your children are sure to love them. They would be great for an afternoon snack.
Tomorrow's Muffin: Gooey Butterscotch Cream
Mint Chocolate Chip Muffins
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup semisweet chocolate chips
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon peppermint extract
1-2 drops of green food coloring (optional)
confectioners sugar (for dusting)
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the milk, peppermint extract, food coloring (if using-to color the mixture a subtle shade of green), and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup semisweet chocolate chips
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon peppermint extract
1-2 drops of green food coloring (optional)
confectioners sugar (for dusting)
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the milk, peppermint extract, food coloring (if using-to color the mixture a subtle shade of green), and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.
You are a rock star. I can't believe the way you are rocking this muffin challenge. Everytime I read a recipe, I think, "I need to try that." Then I don't.
ReplyDeleteCan you just come and make them for me? I will be praying for your friend that lost her baby.
Have a great time at WIT this weekend, I assume you are going? Tell everyone Hi from me.