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Are there things you love to eat so much you don’t make them?  I have a lot of items on that list!  One of these is chocolate chip muffins.  There is something about the tenderness of the muffin and the sweetness of the chocolate I just can’t resist.  When I make these I have to make sure they have a purpose or a destination in mind, or I’ll be tempted to eat the whole pan!

These muffins are made from a recipe I adapted several years ago, I don’t even remember where the original recipe came from.  All I know is I love these muffins.  They are perfect, right out of the oven with a big cup or coffee or a large glass of cold milk…it’s making my mouth water, just thinking about it!

  • 1 1/2 cups flour (I use 1/2 cup whole wheat)
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup canola or coconut oil, in liquid form
  • 3/4 cup milk
  • 1/2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1 cup chocolate chips

Chocolate Chip Muffins

Preheat the oven to 400.  Grease a 12 muffin tin and set aside.

In a large bowl combine the flour, sugar, cinnamon, salt and baking powder.

In a small bowl mix together the oil, milk, vanilla, and almond extract.

Stir the wet ingredients into the dry until just combined.  Gently fold in the chocolate chips.

Fill the muffin tins until they are 2/3 full and bake for 15 minutes, or until lightly browned along the edges.  Remove the muffins from the oven and let cool for a few minutes before eating!