Tagged chocolate chip

Chocolate Chip Muffins

These chocolate chip muffins are deliciously moist and fluffy, the perfect hand held school lunch box treat! I’ve been making this recipe for a few years now.  I was looking for a muffin recipe that was slightly healthier than a piece of a cake – i.e a little less butter and sugar! Don’t get me wrong these muffins are not a health food but they are a yummy treat with not as much butter as say, your average snack cake recipe! Their secret is a blend of non-fat yogurt and buttermilk which I think gives them a great texture and amazing flavour.

I found the original recipe here: http://www.thecurvycarrot.com/2011/04/13/chocolate-chip-sour-cream-muffins/ but adapted it to use ingredients I had on hand and reduce the sugar.

My kids absolutely love these chocolate chip muffins – they feel they are getting a real treat akin to going to Starbucks. What I love about them, though,  is the portion size is much smaller and I am in control of what I put in them – also much cheaper than coffee shop baking!  So if you are looking for a mid morning coffee snack that is the perfect size and not too sweet, but still a treat, these muffins are for you! Hope your family enjoys them as much mine! Happy Baking!!

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Chocolate Chip Muffins
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Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Deliciously light and fluffy chocolate chip muffins - perfect for the lunch box!
Ingredients
  • 5 Tbsp. melted butter
  • 1 egg
  • ½ c non fat greek yogurt
  • ½ c low fat buttermilk
  • 1 tsp. vanilla
  • 1½ cups flour
  • ¾ tsp. baking powder
  • ¾ tsp.baking soda
  • scant ⅔ c sugar
  • dash of salt
  • ½ - ¾ c chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Line a 12 cup muffin tin with paper liners.
  3. Combine melted butter, yogurt, buttermilk, egg and vanilla in a medium sized bowl.
  4. In another bowl combine flour, sugar, baking powder, baking soda and salt.
  5. Stir wet ingredients into dry ingredients and gently blend until just combined. Batter should be stiff.
  6. Gently mix in the chocolate chips.
  7. Spoon batter into the prepared muffin tin.
  8. Bake for about 15 minutes or until golden and tester comes out clean.

Salted Caramel Chocolate Oatmeal Cookies

Ok…. so it’s a new year and I am impressed by all the posts I’ve seen on social media about getting in shape, eating clean, exercising, simplifying, detoxing and starting anew – but I gotta say I love some things about last year.  I especially love that I made these to die for salted caramel chocolate chip cookies, and I am excited about making them again and sharing the recipe with you!

Not that I don’t want to get in shape, exercise and deep clean my home – I do (really!) but sometimes a little cookie break is in order and I always say if you’re going to eat cookies you might as well make the calories worthwhile, and these, my friends are WORTHWHILE!! These salted caramel chocolate oatmeal cookies are delicious, dangerously addictive actually!

So yummy, soft and chewy with a little caramel surprise inside and not just any caramel. I made these with  Trader Joe’s salted caramels left over from my last trip across the border and they are my absolute favourite! If you have these on hand use them. Of course I can’t get these caramels on a regular basis, so some other caramels will have to do next time I make these.  If you like chocolate chip cookies and are a caramel fan then these are for you – make them today or as soon as possible. I’ll be heading into the kitchen to make another batch as soon as I finish passing the recipe on to you – happy baking!   IMG_9719

Salted Caramel Chocolate Oatmeal Cookies

Ingredients:

3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp. vanilla

1 1/4 cup flour

3/4 cup oatmeal
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1 scant tsp.cornstarch (this helps to make the cookies chewy in the centre)

1 tsp of baking soda

pinch of salt

8 oz. good quality chocolate chunks

caramels cut into small pieces – enough pieces for each cookie

Method:

  1. Preheat oven to 350 F
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
  3. Stri in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Batter should be fairly sticky.
  4. Drop by tablespoon onto parchment lined baking sheet.  Insert a small peace of caramel into the centre of each cookie being careful to cover over the camel with cookie dough as best you can. ( This is an important step! If the caramel is sitting on top of the of cookie and not inserted and covered by dough it will melt and ooze out all over the baking sheet while cooking!)
  5. Bake cookies for 8-10 minutes until golden brown and crisping up on the edges.