Thursday, December 19, 2013
Nestlé: Peanut Butter and Chocolate Chip Muffins
Did you take home economics in school? Do they even offer that anymore? I did. Even though my mom had already taught me to cook. I figured that there's not much better than taking a whole class period to cook things and then eat them. This is where all those guys went wrong. Tons of girls + freshly baked muffins = AWESOME. But I digress.
This recipe was one of the handouts from my home ec class, oh, let's just say a while ago. You can tell that these muffins came from an older cookbook, because these are not those super sweet sugar bombs you get today. And they are normal size. No monster muffins. So yes, I think you can call these relatively healthy and not feel an ounce of guilt stuffing one in your pie hole on a cold morning.
Tollhouse Chocolate and Peanut Butter Muffins
1½ cups all-purpose flour
1 cup milk chocolate morsels
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup whole milk
½ cup creamy peanut butter
⅓ cup canola oil
1 large egg
Preheat the oven to 400°F.
In a large bowl, combine flour, morsels, sugar, baking powder, and salt. In a small bowl, combine milk, peanut butter, oil, and egg; stir into flour mixture just until dry ingredients are moistened. Spoon into muffin cups, filling each ¾ full.
Bake 20 minutes or until wooden toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool completely.
Makes 12 muffins