This morning I made the kids’ favorite “Berry Banana Muffins” ~ Yes, I’m always looking out for them, making their favorites, making sure they have some homemade goodies in the house (ok, save for the School-House Ranger Cookie incident, but we’ll save that for another day!).  After the last batch went into the oven, (yes, I make more than one batch or WWIII might break out!), I thought, what about me?  I really wanted something chocolatey this morning… hence the chocolate chip muffin bounty in my kitchen this morning… I love trial baking days!  I especially love when the results are delicious!  Enjoy ~ V

Chocolate Chip Muffins

• 1 stick butter softened
• 2 eggs, lightly beaten
• 1 cup brown sugar
• 1 1/2 tsp vanilla
• 3/4 cup buttermilk
• 2 cups flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 heaping T baking cocoa
• 1 tsp instant espresso powder
• 2 cups mini chocolate chips

Preheat oven to 350. Place muffin papers in tins, or spray muffin tin with a non-stick spray.  In a large bowl, combine the softened butter, sugar, eggs and vanilla,  beat until fluffy (I just used a fork). Sift dry ingredients onto piece of wax paper ~ add to butter mixture with buttermilk; stir just until combined (batter may be a little lumpy, this is ok ~ do not over mix, as this will make the muffins tough); fold in chocolate chips.

Bake for 25-28 minutes for regular-sized muffins, 12-15 minutes for mini muffins. Remove immediately to cooling rack ~ try to resist eating for a few minutes, as the chocolate chips are hot!