more from gale gand’s chocolate/vanilla cookbook.  these little muffins are delicious.  not too sweet.  when tasting, i had the urge to spread nutella on them.  i fought that urge, though.  i baked today for quite a while, { and } for the first time in a while i put a lot of effort into  prepping, staging { and } photographing.  i decided to showcase some of my different dishes that i use to photograph ingredients.  most of them i get from the crate { and } barrel outlet, super cheap on clearance/closeout. 

this is also another recipe i tested for christmas baking – what i loved about them is that when finished baking, they slipped right out of the paper liners, leaving the lines.  not to mention the freakin adorable mini chocolate chips.  loved this recipe.

the mini chocolate chips are super great in mini cupcakes { and } muffins.

the egg cups are a new habit of mine, they’re perfect for displaying mini cupcakes.

mini chocolate chip muffins

ingredients:

• 1 cup chunky peanut butter
• 1 egg
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 cup milk
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

directions:

• preheat oven to 375° f. line mini muffin tins with paper cups.
• in a mixer with a whisk attachment, mix together the peanut butter, egg, { and } sugars until smooth. add milk in 3 additions, mixing well each time.
• stir the flour, baking powder, { and } salt together { and } add to the peanut butter mixture. mix on low just until the flour disappears. stir in the chocolate chips.
• spoon into muffin cups filling ¾ full {a small ice cream scoop works well for this} and bake until puffed up and firm on top, about 10 to 15 minutes. cool in the pan.