Mt. Pleasant Classical Academy

Breakfast. I dream about breakfast. While taking my morning shower I plan what I will eat. Never cereral. There’s got to be some protein in my breakfast, but for the boys, well they love their chocolate. Several years ago I took a simple muffin recipe, alterted it a bit and it has become a morning breakfast staple at our home.

Aren’t they delicious looking?

We call them Chocolate Chip muffins and they do have over a cup of chocolate chips in them. Plus MK wanted to use up the chocolate bars from the camping trip so he put a piece on the top of each one prior to going into the oven.

I didn’t taste them this morning but the boys devoured them as usually. Oh, one thing I have found with this recipe is NOT to be exact. Muffins are very forgiving so while I exactly measure flour for say a cake recipe, I do NOT do that for this recipe. And they still always turn out great. Here’s the recipe:
Preheat oven to 375
Into bowl mix:
2 eggs
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder

Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.

I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.

Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.