Originally Posted by
Inky
Hi everyone
Today I decided to make some chocolate chip muffins to take with us as a gift to our hosts for Thanksgiving dinner on Thursday.
Here is a step by step of everything that you will need to make these yummy treats.
They are easy to make and always a big hit!
Enjoy,
Inky
XO
Ingredients:
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs (at room temperature if possible)
1 cup granulated sugar
1 cup milk (or water if you prefer not to use the dairy)
1/2 cup canola or veggie oil
1 teaspoon vanilla extract
1 1/2-2 cups chocolate chips (depending upon how chippy you want them)
Preheat oven to 375 degrees
In a medium to large bowl, whisk the flour, baking powder, salt and cinnamon until well blended.
In a separate medium bowl mix the eggs and sugar together well. Then add in the milk (or water) and the vanilla and mix well.
NOTE: This recipe will make approximately 40 mini muffins. I needed to make 80 so I doubled the recipe above.
Each muffin is a 50mg piece so I used 4.5 grams of THC oil. I melted the oil on a burner to activate the THC and then mixed it in with my veggie oil until it had completely dissolved.
Once oil is dissolved, mix it in with the wet ingredients and stir well.
Use a wooden spoon to mix wet ingredients into dry ingredients and mix well so you do not see any more dry ingredients but keep the batter thick and a little lumpy.
Mix in your chocolate chips.
Line your cupcake trays with tray liners or spray non stick spray on tray.
Use a 1/2 tablespoon scoop to fill the mini cupcake trays.
Bake at 375 for 11-13 minutes and allow the top to brown just a little.
These are amazing if eaten within the first few days and up to about 2 weeks if refrigerated and up to about 3 months if frozen.
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