Aubrey R’s Chocolate Chip Muffin recipe, modified from allrecipes.com
( 480 ml ) 2 cups of all-purpose flour
(120 ml) ½ cup of white sugar
(15 ml) 3 teaspoons of baking powder
(.25 ml) ½ teaspoon of salt
(180 ml) ¾ cup of milk
(80 ml) ⅓ cup of vegetable oil
(180 ml) ¾ cup of mini semi-sweet chocolate chips
(30 ml) 2 tablespoons of brown sugar
Heat oven to 400 degrees F (205 degrees C).
Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well.
In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)Fill cups 2/3 full.
Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan.
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Recipe Backstory:I found this recipe on allrecipes.com. The muffins are so good! They are soft and very chocolatey. CHEMISTRY INFORMATION: The pure substances are Salt (NaCl), and white sugar (C12H22011). Another pure substances are the chocolate chips. The ingredients that are homogeneous mixtures are all-purpose flour, vegetable Oil, the fully mixed batter,brown sugar, and milk. The heterogeneous mixtures are eggs, the batter before it is mixed and the muffins after they are cooked. The muffins getting warm in the oven is a physical change and a physical change would be when the ingredients get mixed together.. Them getting crispy is sign of a chemical change. When the muffins are done cooking and the bottoms get brown is an example of a chemical change.
Submitted by: "Aubrey R"