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Chocolate Chip Corn Muffins
   This makes a great breakfast muffin or after school snack. I got this recipe when I was in Culinary School. It stays fresh for about 2 days if wrapped in clear wrap or covered tightly. This is a base recipe to all my muffins with the elimination of the corn flour, just increase all purpose flour to 2 cups and add other add ins. Recipe Makes 8 Jumbo Muffins Preheat oven to 375 degrees DRY INGREDIENTS 1 3/4 cups all purpose flour 1/3 cup fine corn flour 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt WET INGREDIENTS 2 large eggs room temperature (beaten) 1 cup milk or 1 cup buttermilk 4 Tablespoons melted butter 2 Tablespoons canola oil or corn oil ADD INS 1/2 cup semi-sweet chocolate chips Combine dry ingredients with wet ingredients. Do not over mix, just make sure all ingredients are thoroughly combined. Add 1/2 cup semi-sweet chocolate chips. Line muffin pan with paper liners. I use an spring ice cream scoop. Fill muffin liner 3/4 up to the top. Add a few chocolate chips to the top of muffin. Reduce temperature to 350 degrees. Bake for about 18 minutes or until toothpick inserted comes out clean. 
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