Our water was going to be off for a while today and we didn't have our regular breakfast items. I didn't want to dirty a ton of dishes cooking and eating. I was trying to come up with a solution, but I was also feeling like I wanted something different. I was going to make biscuits and started flipping through a cookbook, looking for biscuit recipes. Then I saw these muffins. Even though we are getting low on some staples, I happen to have everything to make them and I don't make a lot of muffins so it fit all my criteria. I had every thing I needed, and it was something new. I added mini chocolate chips but the recipe talks about mint chips being delicious, I might try that next time. Not that we had any complaints at all the way we ate them. And boy did they go fast. I was a little worried when I tasted the batter that the sour cream would be too much for my kids, but it's wasn't so. My kids had each eaten 3 in no time (and I might have eaten a few too). I thought I'd share since they were super easy and super good. You know something is easy when you don't even have to dirty the bowl for your mixer!
Sour Cream Chip Muffins
Ingredients:
1 1/2 cups flour
2/3 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup sour cream
5 T butter, melted
1 tsp vanilla
3/4 cup mint or semisweet chocolate chips
Directions:
Preheat oven to 350. Combine dry ingredients, combine wet ingredients, mix together until just combined, fold in chips. Fill either greased or paper lined muffin pan 3/4 full. Bake 18-20 minutes.
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