Posted in Breakfast, Must Make, Yeast and Quick Breads

Friday Morning Chocolate Chip Cream Muffins

These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!

 

get in my tummy!

Friday Morning Chocolate Chip Cream Muffins 

By: Bekie A

Dry:

2 cups of self-rising flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 1/4 cup of dark chocolate chips

Wet:

1/2 cup of egg whites or 2 large eggs

1 1/2 cups of whipping cream mixed with 2 tsp of vinegar

1/2 cup of melted ghee or butter

2 tsp of vanilla

Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again. 

 

 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 

 

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