Well, good morning! It’s the start of a new day and a new week- hooray! Time for me to start fresh.
For the past two weeks, I have been SWAMPED with work and didn’t have the time to post anything on the blog. It feels terrible to have zero new posts up in the past two weeks, but I hope you understand. I am under the mindset that I do not want to post unless I can put up a quality post, so blogging has, unfortunately, been on the back burner.
In the world of admissions, this is a particularly busy time– we are finishing reading files, sending out decisions, and hosting our admitted students. This past weekend, my school had our biggest Admissions event of the year– Admitted Student Weekend (cleverly titled, huh?). We had the largest attendance in school history, and I was stressing about logistics. Everything went swimmingly, even better than I thought it would, and I am thrilled with how the event turned out. Now, we just need all of those admits to enroll
Okay, back to a good morning….nothing better in the morning than a freshly baked muffin. Chocolate chip muffins are some of my favorite because it’s a bit of breakfast and dessert all at once. This recipe is adapted from my grandma’s old copy of Homes and Gardens: New Cookbook. Enjoy, and have a great day!
- 1 cup whole wheat flour
- 3/4 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 3/4 cup skim milk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 3/4 cup chocolate chips (or less, depending on how chocolaty you want them)
- Servings: 10-12
- Difficulty: easy
Preheat oven to 400 degrees.
Combine flours, sugar, baking powder, and salt in a mixing bowl. Add egg, milk, vanilla, and oil. Stir until moistened- the batter should be lumpy. Stir in chocolate chips.
Line muffin tins with cupcake liners, and fill batter in cups about 2/3 full. Bake 20 minutes, until golden, and a toothpick comes out clean.