Apparently I’m on a muffin kick today so here is #20 from the “1 Mix, 100 Muffins” cookbook.
2 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
heaping 1/2 cup superfine sugar (I only had regular)
1 cup chocolate chips
1 cup milk (I used half and half because I had some in my fridge that I needed to use up)
6 tablespoons sunflower oil or melted, cooled butter (I used butter)
1 teaspoon peppermint extract
1 – 2 drops green food coloring (optional)
powdered sugar, for dusting
1 Preheat oven to 400 or 375 for dark colored pans. Grease a muffin pan or line with paper liners. Sift together flour, baking powder and salt in large bowl. Stir in sugar and chocolate chips.
2 Lightly beat eggs in a separate bowl, then beat in milk, oil or butter, peppermint extract and food coloring to color the mixture a very subtle shade of green. Make a well in the center of the dry ingredients and pour in beaten liquid ingredients. Stir gently until just combined, do not overmix.
3 Scoop batter into pan. Bake for about 20 minutes, until well risen and firm to the touch.
4 Let muffins cool in pans 5 minutes before removing to cool completely. Dust with powdered sugar before serving.
Yield: 18 muffins