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

2 eggs

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