Tuesday, April 17

Chocolate Chip Sour Cream Muffins ~ Breakfast on the Go

I have to admit that other than Spencer, we rarely do breakfast around here. It's either a late one on the weekends or grabbing something while heading out the door to work. Since breakfast kick starts your metabolism for the day, it should be more important than that. 

I know chocolate chip muffins aren't the most nutritious breakfast items around but it's better than some processed package food or drive through, right? Have to start somewhere and these moist, delicious muffins sure make my mornings brighter!

1 large egg
1 cup sour cream
5 TBLS unsalted butter, melted
1 tsp vanilla extract

1 1/2 cups all purpose flour
2/3 cups granulated sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.

In a large bowl, combine the egg, sour cream, melted butter and vanilla extract. Mix well.

Add flour, sugar, baking powder and soda, salt to the mixture, stirring until just combined. Gently add the chocolate chips until thoroughly combined.

Evenly divide the batter between the prepared pan liners so that they are 3/4 full.

Bake 14 - minutes or until toothpick inserted into the center of the muffins comes out clean.

Can be stored in or out of the refrigerator in an airtight container for 3 days.

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