What
you need,
3
cups all-purpose flour
4
tsp. baking powder
1
tsp. salt
1
tsp. ground cinnamon
¼
tsp. nutmeg
2
eggs
1
cup granulated sugar
1
cup milk, I used 1%
½
cup canola oil
1
tsp. vanilla extract
1
cup semi-sweet chocolate chips
Sanding
sugar for topping, optional
Preheat
the oven to 425 degrees. Spray a muffin tin or line with paper liners, set
aside.
In
a bowl sift together the flour, baking powder, salt, cinnamon and nutmeg.
In
a large bowl whisk together the eggs and sugar until light and fluffy. Stir in
the milk, oil and vanilla, stir to combine.
Fold
the dry ingredients into the wet until just combined. Some lumps are OK.
Gently
stir in the chocolate chips.
Pour
the batter into the prepared baking pan. Sprinkle the top of the batter with
the sanding sugar.
Bake
at 425 degrees for 5 minutes, turn the heat down to 375 degrees and cook for
another 12-15 minutes, until the muffins are golden and a toothpick comes out
clean.
I
got 1 dozen regular sized muffins and about a dozen mini muffins. You can cook
minis at 375 degrees for the whole time and they take about 10-12 minutes.
Remove
the muffins to a wire rack and let them cool completely.
Store
in an airtight container for 5 days or you can freeze them for up to 3 months.
Jen of My Tiny Oven
