Triple Chocolate Chip Muffins

This is #13 from Susanna Tee’s cookbook, “1 Mix, 100 Muffins”.  I just ate two and they were delicious!

2 cups flour

1 tablespoon baking powder

1/8 teaspoon salt

heaping 1/2 cup firmly packed light brown sugar

heaping 1/4 cup semisweet chocolate chips

heaping 1/4 cup milk chocolate chips

heaping 1/4 cup white chocolate chips

2 eggs

1 cup sour cream

6 tablespoons sunflower oil or melted, cooled butter (I used butter)

1 teaspoon vanilla extract

1  Preheat oven to 400 (or 375 if your muffin pans are dark like mine).  Grease a 12 cup muffin pan or line with 12 muffin paper liners.  Sift together flour, baking powder and salt in a large bowl.  Stir in brown sugar and chocolate chips.

2  Lightly beat eggs in another large bowl, then beat in sour cream, oil or butter and vanilla.  Make a well in the center for the dry ingredients and pour in liquid beaten ingredients.  Stir gently until just combined; do not overmix.

3  Scoop batter into prepared pan.  Bake for about 20 minutes, until well risen, golden brown and firm to the touch.

4  Let muffins cool in pan 5 minutes before removing to cool completely.

The recipe said that it made 12 muffins but I ended up with 18.

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