Muffin time

My Hubby, had the lucky job of grocery shopping last week. It was his first trip alone and he did very well, he stuck to the list exactly! Problem, however is I can't remember everything that needs to be on the list. The majority of the time I see something in the store and remember that our house is running low. For example, this week butter. We were already completely out, and it wasn't on the list so he didn't get anymore. Really I know it isn't the biggest crisis in the world, it would just mean I wouldn't be baking this week. But then last night Lilly was in bed so early and I had the whole house to myself; how could I not spend some time in the kitchen? I vaguely remember that some recipies used oil in place of butter, so I dug out my copy of I'm just here for more food and perused the pages. It didn't take long until I found something that fit the bill!


These muffins are definitely not like the muffins you get with your morning latte. They resemble in fact early muffins, and are much coarser and not quite a moist as you maybe used to. Delicious non the less, and gone way to quickly for my liking!


Old-Fashioned Muffins:
Makes 12 standard muffins: (Adapted from Alton Brown)

• 2 1/4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 large egg yolk
• 1 cup sour cream
• 1 cup chocolate chips

Preheat oven to 375 F

Combine flour, baking powder, baking soda and salt in one bowl and all others (minus chocolate chips) in separate bowl.

Add wet to dry and stir until just comes together, not smooth. then add chocolate chips. It is a very, very thick batter, don't worry.


Drop batter into prepared muffin tins, and bake for 18-20 minutes.


So quick and easy, I even was able to watch the sunset from my balcony while I ate one all by myself ;)