Now this is what I’m talking about! Finally the trauma and utter madness that is the first week of school is past me and I’m back to making bunches of lovely goodies.
Did I mention that my school week only lasts four days? Thursdays are my Fridays. And yes, I realize that I actually don’t have much to complain about. I just don’t like going to school. As I’m sure you all know by now, I am a highly sensitive and creative soul that cannot be confined to the traditional institutions of academia, especially when those institutions no longer allow me to park in the library parking lot, making my journey to class a very long one.
On the bright side, I’ve decided that all that extra walking must be burning exorbitant amounts of calories, calories that I must make up for by gobbling up copious amounts of chocolate chip mini muffins.
See the critical thinking that I just used? The problem-solving skills exhibited? Is there really any need for me to continue on to the actual class, considering that I already possess such extraordinary mental faculties?
However, as logic would have it, if I were to stop going to class, I would not be burning the necessary calories to outweigh all the muffin-eating. Therefore, I must continue going to class, if only to facilitate my further consumption of baked goods. Plus, something tells me that all that walking—especially including all the stairs—will leave me with fabulously fit legs, which in turn will improve my running.
Do you see how good I am at this?! I should seriously just become a college professor. Except that would involve going to college…forever.
While I contemplate my fate as a Professor of Muffinology, why don’t you give these little beauties a try?
To start off, simply sift some flour and baking soda into a large bowl.
Then, because you forgot to sift in the cocoa powder, stir that in with a whisk.
Add a bit of brown sugar.
Now, in a separate bowl, whisk together an egg, some milk, and some butter.
Add the wet ingredients to the dry ingredients to get this gorgeous bowl of mush.
Once that’s all mixed, feel free to add double the amount of chocolate chips that the original recipe called for.
These are the chips I used (and am currently obsessed with). They’re milk chocolate, melt-in-your-mouth, and taste almost exactly like Godiva chocolate.
Most of the time, I just eat them plain rather than put them in any sort of dessert. They’re just that good!
Once the chocolate chips are stirred in, fill a few mini muffin tins with muffin cups.
Of course you can use regular-sized muffin tins instead, but I find that mini size is perfect for these treats.
Now plop some healthy spoonfuls of batter into each cup.
Toss ‘em in the oven and bake until they’re risen and gawgeous!
As a learned, studied, and very hungry Professor of Muffinology, I highly advise that you make these as soon as possible.
Chocolate Chip Mini Muffins
Recipe adapted from “Chili Chocolate Chip Muffins” from “200 Really Easy Recipes” by Louise Pickford
1 3/4 cups self-rising flour
1/2 cup cocoa powder
1 teaspoon baking powder
2/3 cup light brown sugar
1 egg, lightly beaten
1 cup milk
1/4 cup butter, melted
1 cup milk chocolate chips
Preheat the oven to 400 degrees. Line several mini muffin tins with muffin cups.
Sift flour, cocoa powder, and baking powder into a bowl, stirring in the sugar. Beat together egg, milk, and melted butter in a separate bowl, then mix into the dry ingredients until just combined. Gently fold in the chocolate chips.
Spoon mixture into muffin cups then place in the oven for 20 minutes, until risen. Allow to cool slightly and serve warm.