We are listed on the official MASH website. Just type in "Eco Sober House" in the "Name" field to verify it. We can improve the quality of our home by networking with MASH professionals and other operators. State agencies and their vendors can refer to us as certified ADF (alcohol and drug-free) housing. We are directly linked to the National Association of Recovery Residences (NARR). After completing the readings clients are taught how to write what in AA is called a 4th step; honestly writing resentments and fears in their lives and getting a full turnaround to see their parts they play in these. This 4th step is written in about 2 weeks and read to someone within the community. Clients are then allowed back to work and given their cell phone. Clients attend nightly meetings Monday through Thursday and are required to stay in contact with their sponsor and write regular inventory. 12 step sober homes are created to build a sober community where people build others up and in turn are built up themselves. They are taught to find a higher power through spirituality - separate from organized religion. We are taught to live a good life: helping others, doing the next right thing, practicing honesty in all our affairs. The best thing you will get out of a sober home after sobriety is being a good person, a genuine one, one that we were meant to be and were before our minds and bodies were plagued by addiction. This h as been created by GSA Content Ge nerator DEMO.
Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again. Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Like an acceptable version of chocolate chip cookies for breakfast! It’s a variation from my master bakery-style muffin recipe. Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins! Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips. Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back! Vanilla Extract & Salt: Both are used for flavor. Eggs: Eggs add moisture and bind everything together. Sour Cream or Plain Yogurt: Just like I do with chocolate covered strawberry muffins, snackdeals.shop I began adding a touch of sour cream to this batter. It helps keep the muffins extra moist and I highly recommend it! Sugar: Use granulated sugar to sweeten these muffins. Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note. Milk: Milk adds plenty of moisture and lightens up the crumb. Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips! I always keep a large stash on hand for these muffins and chocolate chip cookies. Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top.
I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle. This chocolate chip muffin recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for busy mornings. Mix the wet ingredients and dry ingredients separately by hand, then combine them. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are more dense. The thicker the batter, the less likely the add-ins will sink to the bottom. Tip: Make sure the eggs, sour cream, and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting. Divide the batter in your muffin pan and fill each all the way to the top.