Chocolate Chip Muffins
I know what you are thinking. Muffins in Italy? Yes, it's a small world after all. They are more like mini, chocolate chip cakes. Whatever you call them, they were just what I needed on this cool morning. The rolling thunder awakened me, so why not start cooking. In no time at all, these muffins were out of the oven.
1 cup self rising flour or 1 cup regular flour with 1/2 teaspoon baking powder sifted
1/2 cup Cocoa powder
pinch of fine sea salt
Sift together your dry ingredients and set aside
In a separate bowl,
cream 1 stick butter
1/2 cup sugar
1 teaspoon vanilla extract
Splash (about one teaspoon), of Frangelico or any chocolate based liquor
Add your eggs one at a time until creamy.
Add your dry ingredients to your wet ingredients 1/2 at a time. Mix until creamy. If your mixture does not incorporate, add a little milk, a tablespoon at a time. Batter will be thick.
Line a baking pan or butter a muffin tin.
Preheat your oven to 375F degrees.
When your batter is completely incorporated, fold in your chips.
Keep mixing and let rest for 5 minutes.
Spoon your mixture into your muffin tin or cupcake pan.
Shake your pan and smooth your batter in each cup.
Should make about 8 muffins. If some of your cups are empty fill them with water. This will help to keep your muffins moist while cooking.
Bake in a preheated oven for 12 minutes. Check them right at 12 minutes by gently inserting a knife to see if it comes out clean. If it does, they are done. Do not go past the 20 minute mark unless your would like to throw these muffins for target practice. They will dry out very quickly. Keep a watchful eye on them.
Get the coffee ready!
Special Note: Cooking times vary. It's all going to depend on your oven. Enjoy!