It’s not quite 8 a.m. and I just returned from the grocery store. I ran into several other parents from town while I was there. We were all in the baking aisle. Why were we all there so early on a weekday morning? It’s a snow day. Granted, not a single flake has fallen from the sky yet, but the schools are playing it better safe than sorry here in the Philadelphia region.
 
Not everyone has the ability to get out on a snow day morning and run to the store, but on a day like today, a warm treat from the oven is certainly called for. This recipe for chocolate chip muffins is one that I almost always have the ingredients on hand for. If I didn’t get a chance to run to the store this morning, I still could have made them.
 
It’s also simple enough that my boys have been making these muffins on their own for a quite a while now. Use the best ingredients you can afford – organic milk, flour and sugar and free-range eggs from a trusted source if you can get them.
 

Prep time: 10 minutes  

Cook time: 20 minutes 

Total time: 30 minutes  

Yield: 12 muffins

Chocolate Chip Muffins

Ingredients

  • 1 1/2 cups all-purpose flour (or you could do a mixture of half all-purpose/half white whole wheat flour)
  • 3/4 cup granulated white sugar
  • 3/4 teaspoon salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • About 3/4 cup 1% milk
  • 1 cup chocolate chips
Cooking directions
  1. Preheat oven to 350 degrees F. Grease a muffin tin that makes 12 muffins or line with muffin liners.
  2. Combine the flour, sugar, salt and baking powder in a large mixing bowl.
  3. Add the vegetable oil.
  4. Crack the egg into a one-cup measuring cup and stir to break up the yolk. Then add enough milk to fill to the one-cup line. Add to the rest of the ingredients and stir until mixed well.
  5. Fold in chocolate chips.
  6. Pour evenly into muffin tin and bake for 20 minutes or until a knife inserted in the muffins comes out clean.

My notes

  • I have an 8-cup measuring cup that I use to mix these muffins in instead of a mixing bowl. That way, I can easily pour the batter right into the tin.
  • Because this recipe is so basic, it works well with blueberries, cranberries, or other foods you’d like to replace the chocolate chips with. I imagine that dried cranberries might work well, too, and be a nice addition to a holiday brunch table.
  • I’ve calculated the calories in My Fitness Pal for these muffins, and each muffin is about 250 calories.
As I finish typing this up, I see the first few flurries out the window. I suppose the schools made the right call.

Do you have a simple treat that you can throw together when the weather makes it difficult to get to the store?

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