White Chocolate Chip Muffins

January 10th, 2010

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Let’s make White Chocolate Chip Muffins:

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1. In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt.

2, 3, 4. In another bowl, combine the eggs, buttermilk, butter and vanilla.

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5, 6. Stir into dry ingredients just until moistened.

7, 8. Fold in white chocolate chips or white chocolate chunks.

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9. Fill greased or paper-lined muffin cups three-fourths full.

10. Bake at 400 °F (204 °C) for 14 – 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks

Serve.

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White Chocolate Chip Muffins

From: tasteofhome / Servings: 18 Muffins
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2 1/2 cups all purpose flour

1 cup packed brown sugar

1/3 cup baking cocoa

2 tsp baking soda

1/2 tsp salt

2 eggs

1 1/3 cups buttermilk

1/3 cup butter, melted

1 1/2 tsp vanilla extract

1 1/2 cups white chocolate chips or white chocolate chunks

In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt.

In another bowl, combine the eggs, buttermilk, butter and vanilla.

Stir into dry ingredients just until moistened.

Fold in white chocolate chips or white chocolate chunks.

Fill greased or paper-lined muffin cups three-fourths full.

Bake at 400 °F (204 °C) for 14 – 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Serve.

Notes and Tips

I added orange zest to the batter.

I got 12 regular muffins and 6 mini muffins.

Buttermilk Substitute (Source: About.com)

Milk (just under one cup)

1 tbsp lemon juice or white vinegar

Place a tablespoon of lemon juice or white vinegar in a liquid measuring cup.

Add enough milk to bring the liquid up to the one-cup line.

Let stand for five minute. Then, use as much as your recipe calls for.

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