School is just approaching in our little community and the girls and I have spent a lot of time in the kitchen–stocking the freezer with breakfast meals, protein bars, sloppy joe mix, Tator tot casserole, and of course desserts for those times we just need a little something sweet.
This recipe I found years ago in a Taste of Home magazine and I have been keeping the freezer stocked with them ever since. With honey, pudding, cinnamon, and chocolate chips—you feel like you’re almost eating that yummy Friendship Bread. You know the one with all of the starters?
But these are simple. And they do NOT hang around long in my home. I sometimes make them in to loaves as well. They freeze better than any muffins I have made and are the perfect “go to” on busy mornings or to slip in the lunchbag for dessert!
2/12 C. All-Purpose Flour
1 pkg Instant French Vanilla pudding
2 tsp. ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup honey
1 tsp vanilla extract
1 cup miniature chocolate chips
In a large bowl, combine flour, pudding mix, cinnamon, baking powder, baking soda and salt. In another bowl, combine eggs, buttermilk, oil, honey, and vanilla. Add to dry ingredients Whisk for 1-2 minutes or until combined. Fold in chocolate chips.
Fill greased or paper lined muffin cups OR our MARY & MARTHA bakeware two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 1/2 dozen.
People—we made FOUR recipes of these and I bet half are gone and it’s only been a week.
I am linking up with Tonya at the Weekend Potluck today!