20 Minute, 4 Tools, 6 Muffin, Chocolate Chip Muffin Recipe

This is a very forgiving (to the cook) recipe for muffins, making just enough for a 6 muffin pan.

The entire process, including cooking, should be 20 minutes (5 minutes to make, 15 minutes to bake).

You only need 4 kitchen tools to make this, which makes it friendly for little helpers, and when you're in a rush.

Before anything else, preheat your oven to 350F.

You will need:

- a 6 muffin pan

- a small bowl

- a teaspoon

- a 1/3 cup measuring cup

(IMPORTANT: in this recipe use this for dry *and* liquid. Yes, this is different. Yes, it is intentional. )

2/3 cup of flour (I use whole wheat, you can use white, turns out just fine)

1/3 cup of sugar

2 teaspoons of baking powder

1/2 teaspoon of salt ( I use kosher, table salt is just fine ).

2 eggs

1/3 cup of milk ( note, don't use a liquid measure )

Just under 1/3 cup of Canola oil (don't use olive or other thin oils for this).

1/3 cup of bran

1/3 cup of semi-sweet chocolate chips

Use the 1/3 cup scoop twice, put in a total of 2/3 cup of flour.

Using your teaspoon, fill it about halfway with salt.

Using your teaspoon, add a total of two teaspoons of baking powder.

Using the 1/3 cup measuring cup, add a scoop of sugar.

Don't go crazy, just give the dry ingredients a quick mix.

Crack open two eggs, put them in.

Using the same measuring cup as the dry ingredients, measure 1/3 cup of milk, pour into the bowl.

Using the same 1/3 measuring cup, measure just under 1/3 cup (somewhere between mostly full and full), and put it into the bowl.

Now that the wet ingredients have been added to the dry, stir them all up.

How long? About 20-30 seconds, or until it looks like the picture.

Quickly rinse out the 1/3 measuring cup, as it will be dirty from the previous use.

Using the 1/3 measuring cup, add 1/3 cup (1 scoop) of bran.

Notice a trend? I use this recipe in the morning before I'm fully awake, using a limited number of kitchen tools helps make it easy to remember and follow.

Add 1/3 cup ( 1 scoop) of semi-sweet chocolate chips.

This should be a few small amount of stirs.

How long? 15-25 seconds or so.

Completely optional, this makes the muffins not stick to the bottom when you're taking them out.

Using the same teaspoon as before (why get other dishes dirty?), scoop the mixture into the 6 muffin pan.

Don't worry about how much in each, just make them roughly the same amount.

Put it in the oven (which will have warmed up to 350F or should be close to it by now).

If your 6 muffin pan mold is silicone like mine, putting a cookie sheet underneath can help avoid some spills, but is not necessary.

(Don't worry, unless you spill on it, you won't get this dirty)

Might as well, you only got a few dishes dirty. Keep your kitchen clean.

Also, it helps hide the evidence of using glassware that you weren't quite sure was decorative only or functional.

Your oven may be slightly different than mine, so test with a toothpick the first time you try this recipe.

15-16min @ 350F is just right in my oven.

Let them cool for a couple minutes.

Once they've cooled for a couple of minutes, remove them and eat them!