Bakery-Style Chocolate Chip Muffins. These came out *beautifully,* with lovely poofy tops, even when baked at high altitude! And I like the idea of mini-chips; maybe I'll get those for next time. Because there WILL be a next time.
Bakery Style Chocolate Chip Muffins. I used half greek yogurt and half applesauce as an egg substitute and buttermilk instead of milk and vinegar. I also added some hemp protein. These turned out great, some of the best muffins I've ever made!
Chocolate chip muffins- Can veganize by using vegan chocolate chips, flax meal as an egg substitute flax to water for each egg), soy milk, and agave instead of the white sugar (just for fun). They turned out super moist and fluffy!
A copycat recipe for the amazing chocolate chip cookies from Levain Bakery in New York City. These enormous cookies are crispy on the outside, soft and gooey on the inside, and might possibly be your new favorite cookie.
Chocolate-banana muffins. these chocolate-banana muffins are much healthier than any you’d find at a coffee shop. Sweetened with honey and ripe bananas, the muffins stay moist for several days and are equally tasty at room temperature or slightly warm.