Chocolate Chip Mini Muffins Recipe

Chocolate Chip Mini Muffins Recipe photo by Taste of Home

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These treats come heartily endorsed by Joanne Shew Chuk of St. Benedict, Saskatchewan. She relates, "I bake a lot of different muffins, but I use this recipe the most."

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Chocolate Chip Mini Muffins Recipe

Prep: 15 min. Bake: 10 min.

Yield: 18 Servings

15 10 25

Ingredients

1/2 cup sugar
1/4 cup shortening
1 egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg, then milk and vanilla. Combine the flour, baking soda, baking powder and salt; add to butter mixture just until combined. Fold in chocolate chips.
Spoon about 1 tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375° for 10-13 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes before removing to wire racks. Serve warm. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 110 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 87 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Chip Mini Muffins in Taste of Home April/May 1996, p12

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas