About Me

I was a banker who pursued my passion in baking and turned it into a home-based business.I taught Home Economics (HELE) in The Learning Child in Ayala Alabang. I also was a community volunteer and taught arts and crafts and home economics to the children in Virlanie, a non-govt institution that care for streetchildren.

Monday, June 20, 2011

Little Bit Crumbs Muffins

I eat light for breakfast and sometimes just I eat a muffin...and my fave is  chocolate muffin.

Though this recipe is not a chocolate muffin,  it has mini chocolate chips as one of its ingredients.
So good with a glass of milk for the kiddos or a cup of tea or coffee for the adults or just
as a snack.


Pre-heat oven to 350 degrees Fahrenheit. 

Line muffin pans with paper cups, set aside. 


1/2  cup brown sugar
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 cup chopped nuts
6 oz mini chocolate chips morsels

In a bowl, combine brown sugar, butter and flour, mix well. Stir in nuts and the 
mini chocolate chips. Set aside.


1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup sour cream
6 ounces mini chocolate chips

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a bigger bowl, beat butter, sugar and vanilla until fluffy. Add the eggs one at a time, 
beating well after each addition. Add flour mixture alternately with the sour cream 
(begin and end with the flour mixture). Fold in mini chocolate chips. Spoon the batter 
onto the paper-lined muffin pans,  filling half full (not more otherwise it will overflow 
once it is baked).

Spoon topping on top of each muffin and bake for 20 to 25 minutes.
Cool a bit and transfer to wire racks to cool.

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