Fruit Cake
– 2 cups all-purpose flour – 2 teaspoons baking powder – ½ teaspoon salt – ½ cup unsalted butter (melted) – ⅔ cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – ¾ cup milk (whole milk or 2% recommended) – 1 to 1¼ cups semi-sweet chocolate chips
Cheesy Spinach Stuffed Chicken Breasts
Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease each cup to prevent sticking.
In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt until well combined and aerated.
In another bowl, beat ½ cup melted butter, ⅔ cup sugar, 2 eggs, 1 tsp vanilla, and ¾ cup milk until the mixture is smooth and creamy.
Gently fold the wet ingredients into the dry mixture. Stir until just combined—do not overmix. A few lumps are perfectly fine.
Fold in 1 to 1¼ cups of semi-sweet chocolate chips. Reserve a few to sprinkle on top of each muffin before baking for extra appeal.
Divide the batter evenly among 12 muffin cups. Fill each about ¾ full for well-rounded muffins with a perfect dome.
Bake in the preheated oven for 18–22 minutes. Muffins are done when golden brown and a toothpick inserted into the center comes out clean.
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