The Breakfast Solution- Chocolate Chip Muffins

I don't usually share recipes on my blog, but this one is really easy and super useful for families with kids. In general I cook and bake a lot but I try to stick to simple recipes that preferably only require one bowl or pan for prep- this is one of them. And you dont even need a mixer or anything.
Recently I have been struggling to find a breakfast food that A will eat. The boys eat yogurt and are very happy with their choice. Most mornings, M wakes up and makes a beeline for the fridge clamoring for: "Chocolate yogurt". Sometimes we will add some cherrios or bread but thats all it takes to keep my boys happy. A on the other hand is very picky when it comes to breakfast. She will not eat yogurt or any other milk product. She does not want cereal. Some mornings she will agree to have oatmeal, others she just has an apple which leaves her hungry.
Enter- the chocolate chip muffin. Quick, easy and something most kids will eat. True, it may not be the healthiest breakfast option, but it is filling and you could try to substitute with blueberries, whole wheat flour or other healthy alternatives.
I found this recipe on the Food Network's website and you can find it here.
My adapted version substitutes orange juice for milk (to keep them pareve) and leaves out the cocoa powder, so that the muffins are chocolate chip and not chocolate-chocolate chip. Feel free to experiment with them and let me know how it works out.

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup orange juice
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract

Directions
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

This recipe makes 12 muffins. My advice would be to double it as it is a quick recipe and I promise the muffins will disappear pretty fast. You can store them in the fridge and then pop them in the microwave for a few seconds so they taste fresh and right out of the oven. Shavua Tov!