Homemade Sweetened Condensed Milk and Cinnamon Butter

I LOVE sweetened condensed milk. Anything with it is delicious, honestly. It does get a little pricey....so how about making it yourself? It's EASY!

This can be used just like the kind you buy in the store.

Sweetened Condensed Milk
1/2 cup warm water
1 Cup + 2 T Instant Nonfat Dry Milk
3/4 cup Sugar

Place warm water in bowl. Add dry milk and mix well. Add sugar and mix until smooth. Store in refrigerator in container with a lid.

My 2 favorite recipes that contain sweetened condensed milk?

Fudge Bars

and
Cinnamon Butter..you know the stuff you get at Texas Roadhouse? Yeah, kind of like that! :)

Cinnamon Butter
1 cup Butter, softened
1/3 cup sweetened condensed milk, chilled
1 tsp Cinnamon (or more, to taste)
1/2 tsp corn syrup

Quick Brazilian Cheese Rolls (Pao de Queijo)

Quick background, my husband served an LDS Mission in the southern most part of Brazil.  While he was there he fell in love with the people and the regional cuisine.  Shortly after his return home a new restaurant opened in Salt Lake City called Rodizio Grill and it quickly became one of our most favorite places to eat on special occasions.  One of the things that they serve at the restaurant as part of the appetizer/bread portion is called cheese rolls.  It only took me 12 years to realize I could make those delicious suckers at home.

So of course where do I go when I want to find a recipe, google.com of course.  Now I've started searching and then looking at the image search and whatever picture looks the most appetizing I usually choose that recipe.  So I searched for brazilian cheese bread and was so elated to see that the recipe I chose was from a favorite blogging duo on Our Best Bites. If you've never had a chance to check this blog or cookbook I highly recommend it - easy recipes and great food.

Here is the easy version of the recipe

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

And of course if you'd like pretty pictures to follow along you can visit the site HERE for more details and pretty shots.  This is a delicious little roll, I make mine in a mini muffin pan.  The only trick is YOU HAVE to have tapioca flour.  I find mine in my local grocery store down the gluten free aisle or I have heard some of the big chains like Winco are selling it in bulk. It's what makes the rolls. And here are my beauties. And last but not least MY KIDS WILL EAT THESE...

Crusty Bread

I'm totally borrowing this from another website - Simply So Good - which is pretty much where any of my good/great ideas come from - but for my first post I wanted to make sure it was something SUPREME so here you go...

Here is the simplified version, including ingredients and directions.

Crusty Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

For those of you who enjoy photos with your directions HERE is the link on the blog which shows step by step instructions including how to ADD IN flavors and tastes.

This is one of the easiest things I have every made.  It takes a few minutes to mix dry ingredients, stir in wet ingredient and then you MUST let it rise for at least 12 hours.  I make my dough at night after I put kids to bed - around 9 pm - and I bake my bread in the morning.  You MUST have a cast iron pot! I bought a cheap lodge dutch oven at my local Walmart for $35.  Any kind of cast iron pot will do.  

Since I found this recipe via our favorite new site Pinterest I have probably made a dozen loafs of bread, not exaggerating one iota.  I made two this morning.  One I will freeze to go along with freezer crock pot meals I am preparing.  The other we will consume this week and when I say we I mean me and when I say this week I mean probably in two days.  This is to die for and it really is that easy.  Enjoy and don't blame me if your carb count quadruples in a week!!

Here are my two loaves from this morning, the one to the left has cheese in it that's why it looks a little different.  It's my first attempt at an add-in and I know it will be delicious.

Parmesan Knots

I tore this recipe out of a "Taste Of Home" Magazine a few years ago. DELICIOUS! Easy, Quick, fum, yummy. You also find the recipe Here.

PARMESAN KNOTS

(Picture taken by Taste Of Home; see website)

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil (I used 2 Tbs butter and 2 Tbs Extra Virgin Olive Oil)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet (They will be small!). Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.

*I served these with Ravioli with marinara sauce, turkey meatballs, and green salad. 

Restaurant Style French Toast

I know it's silly to post a recipe for French Toast, but seriously this is wonderful! I think I personally make a pretty good french toast without any recipe but I wanted something better. So I googled this and trust me you, yes you reading this, needs to try it! It has really good flavor and tastes just like a restaurant breakfast!

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup milk
4 large eggs
1/2 teaspoon vanilla extract
8 -10 slices Texas toast thick bread or 8 -10 slices French bread
Toppings:
confectioners' sugar , sliced fruit, butter, and pancake syrup for serving
Directions:
1. In a medium-size bowl, combine flour, sugar, salt, and cinnamon.
2. Add milk, eggs, and vanilla. Whisk briskly to remove all clumps.
3. Grease a pan(I just use pam)
4. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
5. Dip both sides of bread slice into the batter briefly.
6. Let some of the batter drip off, then place bread in skillet.
7. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.
8. If needed, add a little more oil to the skillet to cook all of the slices.9Repeat procedure with remaining bread slices.10Keep French toast warn in a low oven as you cook remaining slices.11Dust with confectioners' sugar and serve with butter, syrup, or fruit, if using.

I'm sure most people don't need directions on how to cook French Toast but ya never know! Hopefully you'll try this cause it's Delish!

Moist Banana Bread

I have been in search of a good banana bread recipe for awhile, I like mine moist, NOT dry! Anyways, I found a recipe on allrecipes and I changed it up quite a bit, but the bread turned out SOOO yummy. I went to get my camera and it was already 1/4 gone!

Ingredients:

1/2 cup of butter (softened to room temp)

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour (I substituted half with whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1/2 cup sour cream

1 cup of ripened, mashed bananas

1/3 cup chopped walnuts (opt)

1/2 chocolate chip cookies (opt)

1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan.

2. In a large bowl combine the softened butter with the sugar. Mix until creamed well, then add the eggs and the vanilla.

3. In a separate bowl combine the flour, baking soda, salt, cinnamon, and cloves. Stir until mixed evenly.

4. Slowly add the dry ingredient bowl to the butter/sugar mixture, hand mix with a spatula or wooden spoon.

5. When mixed well add the sour cream and mashed bananas, then add the walnuts and chocolate chips. Pour into the greased pan.

6. Place on center rack of preheated oven. Let bake for about 1 h 15 m. Check to see if it is done by place a knife in the middle and pulling it out, if it comes out clean then it is done.

7. Once done, place on a cooling rack while still in the pan and let rest for 10 minutes. When the ten minutes is up let cool completely.

Mine did NOT have a chance to cool completely before the piranhas were on it. I hope you all like it! Next time I think I will try to substitute half the butter for apple sauce, I will let you all know how it turns out!

Delicious Crepes

We had crepes for dinner tonight. We love this recipe! The husband can't wait to get enough of them and he isn't even a big sweet eater. If you want to try something fun for breakfast or have breakfast for dinner this is a fun change and very easy!!!

CREPES

1 cup flour
1 Tbsp sugar
1/2 tsp. cinnamon
1 1/2 cups milk
2 eggs
*Beat the above ingredients until well mixed. Spray Pam or cooking spray on frying pan and then pour about 1/4 cup of batter into the center. Tilt the pan so that batter covers the entire bottom of the frying pan like the picture below. Cook each crepe on low/med heat (my stove is set to about a 3 or 4 when cooking them). When the crepe starts to look dry on top it is ready to flip sides. (In the pic below the crepe is almost ready to flip you can see the right side is still slightly wet). Then prepare the filling.

Filling:

1/2 pkg of cream cheese softened

3/4 carton of cool whip

1/2 c. powdered sugar

*Combine and spread in the center of a crepe and then roll crepe up. Top with berries! Enjoy

Cheesy Garlic Bread Swirls

Next time I think I will add more garlic butter and cheese than I did so they will be even MORE gooey!

I got this off of the Ourbestbites blog. She has really nice pictures that make your mouth water:

http://www.ourbestbites.com/2009/08/cheesy-garlic-bread-swirls.html

Cheesy Garlic Bread Swirls

Recipe by Our Best Bites

French Bread Dough:

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg yolk

Garlic Butter:

1/2 c. (1 stick) of real butter, no substitutions

1 1/2 Tbsp. garlic bread seasoning (recipe further down the page if you want it)

Shredded mozzarella cheese

If you want the garlic bread seasoning recipe (I halved it and had some left over)

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Pull these out of the oven and eat 'em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip 'em in some luscious, veggie-filled pasta sauce.

Pumpkin Trifle

I got this off of Studio 5. Made it for Thanksgiving. PERFECT! I'd half the recipe next time because it makes way more than needed! I also used mini loaf pans and had 2 loaves leftover. Also I threw away half the whipping cream. So yeah, half the recipe. Enjoy!
Ingredients:
•1 loaf Pumpkin bread, cubed (recipe below)
•Caramel ice cream topping
•Toffee bits
•1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla
Method:


Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.




Pumpkin Bread Recipe
Ingredients:
•3 1/3 cups sifted flour
•4 tsp. Pumpkin pie spice
•2 tsp. Baking soda
•1 tsp. Baking powder
•1 ½ tsp. Salt
•2/3 c. cooking oil
•2 2/3 c. sugar
•4 eggs
•1 (1 lb.) can mashed pumpkin (about 2 cups)
•2/3 c. water
Method:


Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternately to your sugar mixture, beating well after each addition. Pour batter into 2 greased 9x5x3-inch loaf pans. Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves

EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!

6 Week Bran Muffins

6 Week Bran Muffins
This recipes makes a TON: 5 1/2 dozen. So it's best to cut the recipe in half.

5 cups flour
1 tsp salt
4 cups all bran cereal (looks like twigs)
2 cupsbran flakes cereal (you can use generic store brand)
2 C. raisins (or dried berries of your choice, optional)
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart (4 cups) buttermilk

In large bowl mix together flour and salt. Stir in all bran and bran flakes. Add raisins. Set aside.
Mix boiling water and bakin soda. Set aside to cool.
In large bowl (with lid, ice cream buckets work great) cream butter and sugar. Stir in eggs one at a time. Beat well with hand mixer. Stir in buttermilk and soda/water mixture. Sitr in bran/flour mixture. Cover tightly with lid. Refrigerate for 12 hours (or more) before baking. When ready to bake, drop by spoonfuls into muffin papers. DO NOT stir mixture. Bake at 375 degrees for 15-20 minutes or until lightly brown on top.

The mixed, uncooked batter is good in your refrigerator for up to 6 weeks. These are delicious and packed with fiber!!!!!

Creamy Potato Soup and Homemade French Bread Soup Bowls

I found these recipes a couple of years ago on the Studio 5 (anyone from Utah will know what this means) website. It is my FAVORITE potato soup recipe.

French Bread Soups Bowls

Ingredients:
2 ½ cups warm water
3 tablespoons sugar
2 packages dry active yeast (4 1/2 tsp)
1 tablespoon salt
5 tablespoons oil
6 cups all-purpose flour

Method:
Preheat Oven to 400 degrees. In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and half of the flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 8 to 10 equal parts, depending on size of bowls desired. Form into large balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.
Makes 8 to 10 bowls.


Creamy Potato Soup
Ingredients:
3 14 oz cans beef broth
1 cup minced onion
1 cup chopped celery
5 potatoes, peeled and diced
2 large carrots, peeled and chopped
4 cups cream or milk (cream works best)
½ cup butter
½ cup all-purpose flour
¼ cup white cooking wine
2 teaspoons seasoned salt
¼ cup chopped Italian parsley
Created Parmesan or cheddar cheese, for garnish

Method:
In a large soup pot, bring broth to a boil over medium-high heat. Add onion, celery, potatoes, and carrots. Boil, covered, for about 10 minutes, until vegetables are tender. Stir in the cream. In a separate bowl, melt butter in the microwave on high power. Add flour and stir to make a roux. Once roux is mixed well, add slowly to hot soup, stirring vigorously with a wire whisk until roux is gone. Bring to a slow rolling boil over medium heat. Soup will thicken to a nice creamy texture. Add cooking wine, seasoned salt, and parsley. Let simmer for about 20 minutes. Garnish with grated cheese.

Serves 8 to 10
Jill McKenzie - Author "52 Weeks of Proven Recipes for Picky Kids"

Olive Garden bread machine Breadsticks

This recipe taste SOOO close to the real thing, we love it. Not the healthiest, but sometimes you have to indulge:)

Makes 30 breadsticks

1 cup plus 2 tablespoon water
3 tablespoon butter
3 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
2 1/4 teaspoons yeast

(Have garlic salt and butter on hand for after breadsticks are out of oven)

Put ingredients in a bread machine on a manual dough cycle. When done, divide into 30 pieces. Roll into thin ropes. Let rise 20-25 minutes. (I usually have to let them rise longer than this, until they look a little smaller than the size of the olive garden breadsticks.) Bake @ 350 degress for 15-20 minutes. Brush with melted butter and sprinkle lightly with garlic salt.

Braided Bread

Braided Bread Recipe from

the MADE blog

Click HERE for complete recipe, easy instructions,

and pictures to guide you through!!

Love the MADE blog and this bread.

P.s. I was short 1 cup of white flour when making this so i just

used 1 cup of my wheat flour and I thought it still turned out great!

Yummy Corn Bread

This is the BEST corn bread recipe I have ever tried. It still tastes great several days after making it if it lasts that long. So here it is, sorry no pic

Dry Ingred
1 1/2 cups flour
1/2 cup corn meal
2/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt

Wet Ingred.
1/3 cup oil
3 Tbs melted butter (not marg)
2 eggs
1 1/4 cup milk

Blend the dry ingred together and then blend the wet ingred together and then combine the two. Pour in greased 8x8 square pan and bake at 350 degrees for 35 min.

*make sure it is cooked in the center before taking it out. I have to bake mine a few minutes extra to ensure the middle is cooked.

Cinnamon Bread

At everyone's request, here is the recipe for the delicious bread:

Cinnamon Bread:

I found online (I can't remember exactly where, but you could search it by Captain Briggs House Bed & Breakfast)

1/2 Cup Vegetable Oil

2 Cup Plus 1/2 C. Sugar

2 Eggs

2 Cup Buttermilk (I always keep powdered buttermilk in my fridge, so I can reconstitute it for things like this. I have several recipes that call for it. You can also buy buttermilk in cartons)

2 Tsp Baking Soda

4 Cup All-Purpose Flour

2 Tbl Ground Cinnamon

1/2 Tsp Salt

Preheat oven to 350. Spray two loaf pans with nonstick spray. Mix together oil, 2 cups sugar, eggs, buttermilk, baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter. Bake 1 hour, or until a knife inserted in center comes out clean. Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool (I didn't wait that long, I wanted to eat it warm!!). Yields 2 loaves.

Parmesan Breadsticks

This isn't a crockpot recipe but it does go delicious with any pasta dish!

Any amount of frozen Rhodes Rolls you want(Texas rolls make them really big, and regular rolls a little smaller)

Thaw out for a couple hours,until the dough is soft
Pull them to make a breadstick shape.
(I like to fold them over a little bit so they have a little bit of a divet in the center and the butter runs into it so you have extra butter)

Dip the whole thing in melted butter
Put on greased cookie sheet
Sprinkle Parmesaen Cheese on to your liking
Let rise for 30 min and bake on 375 for 12-15 min or golden brown.

I got this recipe from Kyle's aunt and they are so delicious! You can also sprinkle a little bit of garlic powder and pizza seasoning on to add a little bit more flavor.
I'll post a picture next time I make them so it makes a little more sense! But if you understand it then enjoy!

Zucchini Bread

Here is a good recipe for regular zucchini bread. To make it extra good, coat your loaf pan with a mixture of cinnamon and sugar and then sprinkle the same mixture on top of the bread before you bake it. YUM!! This is also good with chocolate chips added to it.

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups grated zucchini
2 t. vanilla
2 cup flour
1/2 t. salt
1/4 t. baking powder
3 t. cinnamon
1 t. soda
1 cup chopped nuts

Beat eggs till foamy. Add sugars and zucchini. Add remaining ingredients and Bake at 325 degrees 1 hour. Makes two loaf pans. Cool in pan 15 minutes then turn out and cool completely.

Chocolate Zucchini Bread

If you don't know what to do with your zucchini that seems to multiply overnight, this is a good recipe that is more like cake than bread. It is a family favorite every year!!

Beat together 3 eggs. Add-2 cups sugar, 1 cup oil. Mix well.
Stir together 6 T. cocoa and 2 T. melted butter.
Add--2 t. vanilla, 2 cups grated zucchini, 1 t. salt, 1 t. cinnamon, 1/4 t. baking powder,
1 t. soda, 3 cups flour, 1 1/2 cups chopped nuts. Mix well. Pour into 2 9X5 well greased loaf pans or 3 smaller loaf pans. Bake 325 degrees for 1 hour. Cool 15 minutes and turn out of pans onto a rack to cool completely. You can frost with plain or cream cheese frosting, or for extra chocolaty bread, add chocolate chips.

Peanut Butter Chocolate Chip muffins

I found this on flikr.com. I absolutely love peanut butter and chocolate so why not have it in a muffin.

2 1/4 C flour
2 tsp baking powder
1/2 tsp salt
2/3 C brown sugar
6 Tbs Butter, melted and cooled
1/2 C peanut butter
2 lg eggs
1 C milk
3/4 C milk choc. chips

1. Preheat oven to 375. Line a standard 12-cup muffin tin with liners
2. Whisk together the first 4 ingredients
3. Whisk together the next 4 in separate bowl
4. combine all together
5. Stir in choc. chips
6. Divide batter into your paper-lined muffin tin. Each cup should be filled to the top,not just half way, to ensure you get a nice dome
7. Bake for 17-20 min, until tester comes out clean and the top of the muffin springs.

These were super delicious! So for all of you peanut butter lovers you better try them! You won't be disappointed!