Mini Chocolate Chip Muffins

Recipe: Diana's Recipe Book

Ingredients:-

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, softened ( Kim used buttercup )

1/2 cup granulated sugar ( Kim used 1/4 cup )

1 large egg

1 teaspoon vanilla extract

1/4 cup sour cream

2 tablespoons buttermilk (if buttermilk is unavailable, you may use regular whole milk ( Kim used low-fat milk ) 

1/2 cup semisweet miniature chocolate chips

Instruction:

Preheat oven to 350F / 180C.  Line a mini muffin pan with 18 (1 3/4 inch) mini muffin cup liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.

In bowl of an electric mixer, beat the butter and sugar until light and fluffy.  Add the egg and vanilla, and beat to combine.  

Add the dry ingredients, alternating with the sour cream and buttermilk and beginning and ending with the dry ingredients; scrape down the bowl as necessary.

By hand, gently stir in the chocolate chips.

Divide batter evenly between lined muffin cups.  Bake until a cake tester inserted in the center comes out clean, about 15 minutes.

Let stand in pans for 5 minutes.  Removes to wire racks to cool completely.

(Makes 2 dozen mini muffins)