The sun is finally out. After yesterday's snowstorm, it helps! The bus ride back home was fine until we were stuck behin big vans that were stuck in the snow. After 1/2 hour of not moving, we got out of the bus, walked a few corners and grabbed another bus that took me close to home. I love snow - but I prefer that it snows when I have nowhere to go!! ;)
Wish I had some of these muffins leftover when I got home!
The combination of fresh cranberries and chocolate chips is so yummy!! and I got to use my new square muffin pan!
These muffins are not too sweet - unless you add more chocolate chips - I didn't add too many and I lowered the amount of sugar too. They were perfect for breakfast!
Chocolate Chips Cranberry Muffins
(from 125 Best Chocolate Chip Recipes)
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh cranberries
1 cup granulated sugar (used 3/4 cup)
3/4 cup low-fat milk
1/2 cup vegetable oil (used Canola oil)
1 teaspoon grated orange zest
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips (used regular chocolate chips)
Preheat oven to 350°F.
In a medium bowl, combine flour, baking powder and salt.
In a food processor fitted with a metal blade, coarsely chop cranberries.
In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
Spoon batter into greased or lined (with paper liners) muffin cups.
Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.