Chocolate Chip Muffins

This year for seminary they asked the parents of the students to plan a game for Fridays. I have it this week. I decided to make the kids muffins as well since they usually have breakfast for them on Fridays. I had originally planned on only making Pumpkin, Chocolate Zucchini and Banana. After I had made everything I decided a "Chocolate Chip Muffin" sounded really good. Since my dear friend, Sue gave me some Ghirardelli Chocolate Chips 60% cacao I thought that it sounded really good. I just substituted the milk chocolate for the dark. I was hoping that they wouldn't be too heavy and I was afraid to try them. I finally did and I was quite pleased with them.I found the recipe on Food.com. Will totally be making them again.

Chocolate Chip Muffins

Prep Time: 5 mins     Total Time: 25 mins    Yield: 12-18 muffins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup light-brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 (11 1/2 ounce) packages milk chocolate chips (I substituted these for the dark chocolate)
• 1/2 cup walnuts or 1/2 cup pecans, chopped (I omitted these)

Directions

1. Preheat oven to 400°F.
2. Grease twelve muffin cups.
3. In a large bowl, stir together flour, sugars, baking powder, and salt.
4. In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5. Make a well in center of dry ingredients.
6. Add milk mixture and stir just to combine.
7. Stir in chocolate chips and nuts.
8. Spoon batter into prepared muffin cups.
9. Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
10. Remove muffin tin to wire rack.
11. Cool for 5 minutes.
12. Remove from tins to finish cooling.
13. Serve warm or completely cool.
14. These muffins freeze well.