INGREDIENTS
2 1/2 cups of all purpose flour
3 1/3 tsp baking powder
1/2 tsp salt
3/4 cup ( 1 1/2 sticks), at room temperature
1 cup + 1 tbsp of Sugar
2 Large eggs
1 1/2 tsp vanilla extracts
3/4 cup whole milk
1 cup semisweet chocolate chips
TOOLS
Measuring cups and spoons
12 cup muffin pan
Muffin cup liners
medium and Large mixing bowls
wooden spoon
electric mixer
rubber spatula
2 large spoons
tooth pic
oven mitts
cooling rack
PROCEDURE
1. PREPARATION
- Pre-heat oven to 350 F
- Line the muffin pan with muffin cup liners
2. MIX THE BATTER
- In the medium bowl, using the wooden spoon, stir together the flour, baking powder, and salt.
- In the large bowl, using the electric mixer on medium speed, beat the butter, eggs and 1 cup sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with the rubber spatula.
- Add half of the flour mixture and mix in low speed just until blended. Pour in the milk and mix just until blended. Add the rest of the flour and the chocolate chips and mix until blended.
3. FILL THE CUPS
- Using the 2 large spoons, one to scoop and one to push, fill each lined cup mostly full with batter. Sprinkle the 1 tbsp sugar evenly over the top.
4. BAKE THE MUFFINS
- Put the pa in the oven and bake for 21 - 23 minutes until the muffins are golden brown and the toothpick inserted into the center of a muffin comes out clean.
- Using the oven mitts, remove the pan from the oven and set it on the cooling rack to cool for 20 minutes.
- Tip the muffins out of the pan onto the rack and serve warm or at room temperature.
SOURCE: Williams - Sonoma - KIDS BAKING RECIPE BOOK
1 1/2 tsp vanilla extracts
3/4 cup whole milk
1 cup semisweet chocolate chips
TOOLS
Measuring cups and spoons
12 cup muffin pan
Muffin cup liners
medium and Large mixing bowls
wooden spoon
electric mixer
rubber spatula
2 large spoons
tooth pic
oven mitts
cooling rack
PROCEDURE
1. PREPARATION
- Pre-heat oven to 350 F
- Line the muffin pan with muffin cup liners
2. MIX THE BATTER
- In the medium bowl, using the wooden spoon, stir together the flour, baking powder, and salt.
- In the large bowl, using the electric mixer on medium speed, beat the butter, eggs and 1 cup sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with the rubber spatula.
- Add half of the flour mixture and mix in low speed just until blended. Pour in the milk and mix just until blended. Add the rest of the flour and the chocolate chips and mix until blended.
3. FILL THE CUPS
- Using the 2 large spoons, one to scoop and one to push, fill each lined cup mostly full with batter. Sprinkle the 1 tbsp sugar evenly over the top.
4. BAKE THE MUFFINS
- Put the pa in the oven and bake for 21 - 23 minutes until the muffins are golden brown and the toothpick inserted into the center of a muffin comes out clean.
- Using the oven mitts, remove the pan from the oven and set it on the cooling rack to cool for 20 minutes.
- Tip the muffins out of the pan onto the rack and serve warm or at room temperature.
SOURCE: Williams - Sonoma - KIDS BAKING RECIPE BOOK
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