Well until I hit the lottery or come across a benefactor, I spend my time perfecting recipes. I also try out new baking equipment. Today, I baked triple chocolate chip muffins in my new Rachael Ray square muffin pan.
The muffins were a success among the men in the house. Moist and chocolaty, what more can you ask for! Please give these a try, and who knows maybe someday you will find them in a showcase of my bakery. What are your dreams? Linking to these parties.
2 c. flour
1/2 c. packed brown sugar
1 tbsp. baking powder
pinch of salt
6 tbsp. butter, melted and cooled
1 tsp. vanilla
1 c. plain low-fat yogurt or sour cream
1/4 c. milk chocolate chips
1/4 c. semi-sweet chocolate chips
1/4 c. white chocolate chips
Sift together dry ingredients, make a well and set aside. In a another bowl whisk together all the wet ingredients. With a spatula fold the wet ingredients into the dry, until just mixed. Fold in the chocolate. Scoop into 12 muffin cups and bake in a preheated 400 degree oven for 18 to 20 minutes. Allow to cool on a cooling rack. Store in an airtight container.