Chocolate Chip Cookie Muffins

All the great taste of a chocolate chip cookie rolled into a delicious muffin

There are some big changes around our place these days. School has begun and it’s right in our dining room. Yep, we have started homeschooling.

All five of the kids. Including our daughter with autism. Eek!

It’s been alot of work, but, honestly, it’s been really great.It has given us so much freedom when it comes to our schedules and everyone is so less-stressed. We had 5 kids at 3 different schools, plus, my husband at a 4th. All with different daily schedule. It was a little nuts. Now though, it feels like I can actually take a breath during the day.

I kinda really love it. 🙂

Well, I kinda really love these muffins too.Actually, everyone in my family does.

They have all the great taste of a chocolate chip cookie packed into a nice, moist, delicious muffin. They are a great muffin to make a batch of to toss in your freezer and have whenever the chocolate mood hits you, a quick breakfast on the go or they would be perfect for a school lunch box.

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Yield: 12 muffins

Chocolate Chip Cookie Muffins

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All the great taste of a chocolate chip cookie rolled into a delicious muffin.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 1/2 cup low cal sweetener
• 2 eggs
• 3/4 cup milk
• 1 tsp vanilla
• 1 cup white flour
• 1 cup wheat flour ( if you don’t have any available, 2 cups regular flour will work fine)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 5 TBSP mini chocolate chips

Instructions

1. Preheat oven to 375 degrees. Grease 12 count muffin pan of line with liners.
2. In a mixing bowl, whisk together flours, baking powder and baking soda. Set aside.
3. In another bowl, mix butter, sugar and sweetener until creamy. Add in eggs. Then, add in vanilla and milk. Mix until well combined.
4. Slowly add dry mixture into wet ingredients. Beat until combined.
5. Fold in chocolate chips.
6. Pour evenly into prepared muffin pan.
7. Bake for 15 minutes or until knife inserted comes out clean.
8. Cool for about 5 minutes before removing from pan.

Notes

• This recipe calls for no-calorie sweetener, I used Truvia. You can use whatever type you wish or you can use regular sugar, just adjust accordingly.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 156Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 185mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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