lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, November 14, 2016

Chocolate Buttermilk Muffins

I bought a jug of buttermilk to make a cake and besides making pancakes nearly every morning for breakfast, I was looking for another way to use up the leftovers.  Miss F was obsessed with these muffins, but that wasn't at all surprising since they are essentially chocolate-chocolate chip cupcakes without any frosting.  I want to make them again with peanut butter  chips, which I think would be fantastic, even though I wouldn't be able to send them to school with Miss F.  Recipe from Jen's Favorite Cookies.
Chocolate Buttermilk Muffins

⅓ cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla
½ cup sugar
¼ cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ cup cocoa powder
½ teaspoon salt
2 cups flour
1 cup chocolate chips

Preheat the oven to 350 degrees. Whisk together the oil, buttermilk, eggs, vanilla, sugar and brown sugar. In a separate bowl, sift together the baking soda, baking powder, cocoa powder, salt and flour. Stir the flour mixture into the oil mixture, just until combined. Gently fold in the chocolate chips. Line a 12 cup muffin tin with paper liners, fill each liner 2/3 full. Bake for 18 to 20 minutes.
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