Chocolate chip muffins are usually pretty popular, but sometimes I want a little more excitement and fun in my muffin. Plus, if you put cookies in a muffin – they still count as breakfast, right?
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They key to this recipe is something you can use for all cakes, cupcakes and muffins with mix-ins. Toss the crushed up cookies with a little bit of flour before you add them to the batter – it helps suspend them better in the cake so they don’t all sink to the bottom. Do this with nuts, berries and even chocolate chips for more even spacing.
Recipe: Makes about 18 muffins
Ingredients:
2 cups flour
1/3 cup packed light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup (1 stick) butter or margarine, melted and cooled
2 eggs
1 teaspoon vanilla
16 chocolate sandwich cookies, crushed
2 tablespoons flour
Instructions:
Stir together the flour, sugars, baking powder and salt. Make a well in the center of the dry ingredients, and add the milk, butter, eggs and vanilla. Stir together until just combined – do not overbeat.
Toss the crushed cookies with the flour, and gently stir in to the batter. Divide among 18 paper-lined muffin cups. Bake at 400 F for 15 to 20 minutes.
