From the age of 5 until just before my 11th birthday, my family lived in a pretty small town not far from Park City, Utah. As much as my family hated it there, and as much as I am not really a small-town girl now, it was a pretty great place to be a kid.
There was a drugstore where I plunked down whatever money I had on Charleston Chews, a rustic mercantile (I kid you not, a mercantile), an awesome playground and fairgrounds for the county fair -- all within biking distance. That is a kid's dream right there. I lived on my bike.
I'm pretty sure that you can't get your I-lived-in-a-small-town punchcard filled out until you join 4H. So I joined in for a bit. Or maybe I just went once or twice... Really, all I remember (apart from a snipe hunt and winning a blue ribbon at the county fair -- which is a story for another day) is muffins. These muffins, ostensibly -- Chocolate chip muffins with raspberry filling. And they were so easy! Are so easy. So easy that my juvenile self could not only make them, but I have remembered them all these years.
And that means that you can (and should) make them, too.
Concievably, you could change this up to include whatever combination of mix-ins and fillings you like, but why?
Only, wait, I just thought of blueberries with lemon curd filling... no, cinnamon chips with apple butter filling...
In any case, I think we can all agree that it's time to make some muffins.
Raspberry-Filled Chocolate Chip Muffins
1 3/4 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. oil
1/2 tsp. vanilla
1 c. mini chocolate chips
In one bowl, whisk together flour, sugar, baking powder, and salt. In another, mix together egg, milk, oil, and vanilla.
Add egg mixture all at once to dry ingredients, and fold together until just moistened -- it should still be a bit lumpy, but with no streaks of dry ingredients remaining.
Gently fold in mini chips, reserving some to sprinkle on top, if desired. (Or do as I do, and just use extra for the top. I like extra.)
Using a large spoon, fill each cavity in a greased and/or paper-lined muffin tin 1/3 full. Using a teaspoon, drop a little bit of raspberry jam into the center of each. Spoon in more batter until each section is 2/3 c. full.
Bake 400º for 5 minutes, then open up the oven and carefully sprinkle tops with reserved chocolate chips. Continue to bake for another 13-15 minutes, or until golden and toothpick comes out cleanly when tested in centers. Cool in the pan for 5 minutes prior to serving.