Thursday, September 9, 2010

Cheap and Cheerful Cooking: Mini Maple-Chocolate Chip Muffins

I "won" a free Betty Crocker Fall Baking magazine by answering a survey on the Betty Crocker website. It arrived yesterday and it has the best recipes. I was particularly drawn to this mini muffin recipe from the issue's featured cook, Bakerella. She is a super clever baker and these would be fun for a special fall holiday breakfast or brunch treat.


2/3 cup buttermilk
1 egg
2 tbsp real maple syrup
2 tbsp butter, melted
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini or regular milk chocolate chips
1/2 cup real maple syrup (optional for dipping)

Heat oven to 350 degrees. Spray 24 mini muffin tins with cooking spray. In a medium bowl, beat buttermilk, egg, 2 tbsp syrup, and butter with a wire wisk. Stir in flour, sugar, baking powder, baking soda, and salt. Reserve a few chocolate chips to sprinkle on muffin tops. Fold remaining chocolate chips into batter. Divide batter evenly among muffin cups. Sprinkle with reserved chips. Bake 12 to 14 minutes or until very light brown around edges and toothpick in center comes out clean. Cool 3 to 5 minutes; remove from pan. Place 1/2 cup syrup in small bowl; serve with warm muffins for dipping.


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