What’s better than freshly homemade chocolate chip muffins [from scratch] for breakfast? Ones with pecans in it for crunch. Typically I pair chocolate chip with walnuts a lot, but the pecan today… love it!
What I used:
- 1 and 3/4 cups of flour
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 1/2 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/3 cup of vegetable oil
- 1 cup of milk
- 1 egg
- 1 cup of [milk] chocolate chips
- [about] 1/4 cup chopped pecans
I don’t normally cook with oil, and thought about eliminating it or using a substitute… but for today didn’t do so because I know my picky older brother wouldn’t eat it then. Next time, however, I’ll definitely try either a banana or applesauce [which I didn’t have on hand today].
What I did:
- Preheat your oven to 375 degrees. Line your muffin pan with 12 liners.
- In a bowl, combine your flour, both types of sugar, baking soda, baking powder and salt.
- Add in the oil, milk and egg. Mix until your mixture is nice and smooth.
- Stir in the chocolate chips and pecans.
- Fill you muffin pan liners up about 2/3rd of the way. They will rise!
- Bake in your preheated oven for about 18 minutes.
After filling up the twelve liners, I had some extra batter left over. Enough for about 1 muffin or a little more. With it, I experimented with a “mug muffin” in a microwave — put the batter in a mug [about 1/3 of the way up], put it in the microwave [and covered it] for a minute. The result was pretty cool!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.