Chocolate Chip Muffins

I decided to make another recipe out of my Professional Baking book.  Because many of the recipes in this book create outrageous amounts of food, I halved the recipe.  It made 3 dozen muffins.  The first batch I decided to not flour the pans and the muffins came out crazy, but after flouring the muffins looked normal.

These muffins would make a great breakfast muffin, and would be delicious if they were made with some type of berry instead of the chocolate chips.  I think that blueberries or fresh raspberries would be amazing.

Recipe: Chocolate Chip Muffins

10 oz. shortening
3 oz. brown sugar
.25 oz. salt
1.5 oz. powered milk
6 oz. eggs
.5 oz. vanilla
15 oz. water
1 lb. 4 oz. flour
1 oz. baking powder
6 oz. chocolate chips

Cream together the shortening and sugars. Add in the eggs on at a time, mixing well. Add in the vanilla. Alternate adding in the water and dry ingredients. Stir in the chocolate chips.

Bake at 400 degrees for 15-20 minutes in a greased and floured muffin pan, until knife inserted in the middle comes out clean.

0 thoughts on “Chocolate Chip Muffins

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