I've had some super hungry kids coming home from school this week. Super hungry. It surprises them and me how much they grow over the summer. What they took in K/3rd/5th/6th grade isn't always enough to carry them through 1st/4th/6th/7th grade. So we've been adjusting the menu options, boosting the nutritional value of what they take and making sure they are packing enough to sustain them. But my brood still needs a little something when they come home from school to tide them over through homework and me making dinner.
This muffin recipe is one I haven't used in years, and my kids are so glad I pulled it out this week and made it. In the time it took everyone to unload backpacks, lunch boxes and put everything away, I had these mixed up and in the oven. They are quick, simple and make a small enough batch that you're in and out in 30 minutes. Perfect for an occasional after school snack.
Chocolate Chip Muffins
2 cups all purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk (skim -2% also works)
6 tablespoons butter – melted and cooled (I needed to substitute oil here & it worked!)
2 eggs – beaten
1 teaspoon vanilla
3/4 cup mini chocolate chips
Preheat oven to 400 degrees F. Line muffin pan with papers
Sift flour, sugars, baking powder and salt. In another bowl, stir together milk, eggs, butter and vanilla until blended. Make a well in center of dry ingredients: add milk, mixture and stir just to combined. Stir in chocolate chips.
Spoon batter into muffin cups; bake 15-17 minutes, or until knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack: cool 5 minutes and remove from tins to finish cooling.
Makes a dozen beautifully full muffins.
If a dozen muffins is more than your family needs as an after school snack, consider making half the batch into mini muffins to include in lunches. Or bag up the left overs to use for breakfast. They also freeze well so you can freeze extras to use later in the month.