Chocolate Chip Muffins

 Jer requested chocolate chip muffins instead of my normal bran muffins.  I searched and this recipe looked the most delicious.  Her photo is below, I can't find the one that I took.

Chocolate Chip Muffins

5 T butter - melted and slightly cooled

1/3 cup vegetable oil

2 eggs

1/3 cup sour cream 

1 cup milk

1 tsp vanilla

3 cups flour

1 T baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp ground nutmeg

1 cup sugar

1 1/2 cup mini semi-sweet chocolate chips

raw sugar

In a large bowl, melt butter, let it cool slightly, then add vegetable oil, eggs, sour cream, milk, and vanilla.  Mix well, then add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.  Stir until just combined, do not overmix.  Stir in chocolate chips.  Spoon into muffin tins, sprinkle with raw sugar.  Bake at 425° for 5 minutes, then reduce oven temperature to 350° and bake for 25 more minutes.

Blueberry Syrup

We were making french toast and Jer wanted strawberries and whipped cream with it.  I went to the store for thick sliced bread and strawberries.  The strawberries were overpriced so I couldn't bring myself to buy them.  Leila had already made the whipped cream, so we wanted some fruit with it still.  I grabbed a bag of frozen blueberries and googled a syrup recipe.  I modified it slightly.  We used the syrup on the french toast and over ice cream.  Both were delicious.

Blueberry Syrup

1-2 cup blueberries (frozen)
1/2 cup water
1 cup sugar
1 T cornstarch 

If the blueberries have a lot of ice in the bag, rinse them first.  Then put in a small saucepan and add water and sugar.  Mash the berries a bit and bring to a boil over high heat.  Cook and stir for 1-3 minutes, then in a small bowl, whisk together the cornstarch with about 1/2 T cold water, then stir it into the syrup mixture.  Cook for about 1 more minute, then remove from heat.  It will thicken as it cools.