Chocolate Chip Muffins

My daughter is obsessed with these.  I even go her picky friend to eat them.  I make them for her abut 1 a month and then heat them up during the school week for a quick breakfast.  We are a nut free household so if you are not chopped nuts such as walnuts would work well in here as well.

Ingredients:

2 cups of all purpose flour

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

2/3 cups lightly packed light brown sugar

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1 stick unsalted butter, melted

1/2 a bag (6 oz.) of semi-sweet chocolate chips

Preheat oven to 400 F. Mix flour, baking powder, baking soda and salt in a bowl and set aside. In a separate bowl mix together sugar, buttermilk, eggs, vanilla and melted butter.  Add flour mixture to wet ingredients and stir until well combined.  Mix in chocolates chips. Distribute evenly amoung a 12 count muffin pan that is either lined with paper liners or greased. Bake for 15 minutes. Check with a toothpick by inserted into the center. Toothpick should not have any crumbs stuck to it.  Allow muffins to cool in pan for 3 minutes and then carefully remove and eat!

Variations:

You can make these plain or with your favorite fruit adjusting up or down on cook time to accommodate but really chocolate chips are the best!

Leftovers:

Store in an airtight container or bag and reheat on a microwave safe plate for 30 seconds.