Confession: finding a breakfast recipe that works for every person in this house is a bit of a puzzle.  We all have different tastes and likes and dislikes, and sometimes, finding something to make for breakfast that pleases everyone seems downright impossible.  Enter these muffins: BOOM.  SO DELICIOUS!

I make them with baking mix (Bisquick or the Aldi brand), and they end up being a delicious hybrid of cake and biscuit.  Soft like cake, with a buttery biscuit deliciousness baked in the top.  I normally add chocolate chips, but they’re also great with blueberries (unless you’re talking to the one blueberry hater in our house… 🙄😐😉).

They’re super simple to make and delicious to eat.  Enjoy!

Thanks for stopping by, friend. xo

Super Simple Chocolate Chip Muffins

Recipe adapted from Betty Crocker

INGREDIENTS:

2 c. baking mix

1 egg

1/3 c. granulated sugar

2/3 c. milk

2 T. vegetable or canola oil

1 c. chocolate chips

1. Preheat oven to 350ºF and line muffin tin (12) with paper liners.
2. In a large bowl, whisk together egg, sugar, milk, and oil.
3. Gently whisk in baking mix until lumps are dissolved.
4. Fold in chocolate chips.
5. Fill 12 muffin cups ¾ of the way full and place in preheated oven for 7½ minutes.
6. Open oven and rotate muffin pan 180 degrees.  Bake an additional 7½-9 minutes.
7. Remove muffins pan from oven and carefully flip muffins on their sides (so the bottoms don’t burn) or out of the pan and onto a cooling rack.  Let cool and enjoy!

Store cooled muffins in an airtight container.