Chocolate Chip Muffins: Not for Breakfast

When I get a new cookbook or cooking magazine, I grab a pad of sticky tabs, and mark the pages of (all) the recipes I want to try. I don't always get to them (all), but it saves time flipping through, thinking 'I know there's a recipe for (fill in the blank) here some where'.

Often, after I've done this, I will hand the publication to Matt and ask him to pick what he wants (from the already marked pages).

From the Williams-Sonoma Baking book, he marked these chocolate chip muffins.

A very chocolatey, and very dense, cake-like muffin. Only half a cup of flour for a recipe that allegedly makes a dozen. As I now make my muffins and cupcakes in the jumbo or mini pan, I can't say. But I'm willing to guess it makes less.
In any case, I got four, count 'em, FOUR, muffins from the jumbo pan.

And holy mackerel; these things were not meant as breakfast food. Dessert, maybe. If your dinner was a light salad, no dressing.

Seriously chocolate.




Tagged with: Food and Drink + Baking + Muffins + Chocolate + Cookbooks + Williams-Sonoma