We had a great time with my parents here this weekend. We took them to the mountains, we had Christmas, and we just hung out. It was great to spend time with them. Now we are officially back to normal. The Grandparents have all visited, we are unpacked and settled in our new house, and the Holidays are over. Time to figure out what real life in Colorado is like!
I have yet to make a real cake out here. The Flourless Chocolate Cake doesn’t really count, as it doesn’t have any leavening agents in it. Muffins are as close as I have come, and I have found I need to alter them to get them to rise and look pretty. These Chocolate Chips Muffins are one of our absolute favorites, and it took my 2nd attempt to make them what we know and love! I posted these way back when I started my blog, but it got lost during the transfer to my new site. I used this base for Blueberry Muffins, and Nutella Muffins as well. Feel free to change it up, and add whatever fruit or chip/nut you like!
- 1½ cups flour (plus 2 Tbls)
- ¾ cup sugar (minus 1 tsp)
- ½ teaspoon salt
- 2 teaspoons baking powder (minus ½ tsp)
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk (plus ¼ cup)
- 1 cup chocolate chips
- Preheat oven to 375 degrees. Grease 12 muffin cups or line with muffin liners.
- Combine flour, sugar, salt and baking powder. Stir in chocolate chips. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fill muffin cups about ⅔ full. Sprinkle with additional chocolate chips if desired. Bake for 14 to 16 minutes.
- Note: If you are baking above 3500 feet, follow the alterations in parenthesis.