Posts Tagged ‘muffins’

Black & White Muffins

This morning I have a houseful of middle school boys. Most of the time when this happens, Jimmy & I will head out and pick up donuts or something, but this morning Jimmy left for an astronomy workshop at the McDonald Observatory, and I didn’t want to go by myself. So I wracked my brain to see what I could do here and remembered that I had both semisweet and white chocolate chips left over from the cookies I baked last weekend. I have a chocolate chip muffin recipe that I have used for years (from a Betty Crocker kids’ cookbook), but the last time I made them I thought they were too oily. After looking around at other recipes, I decided to modify the recipe and see how it came out. They’re fantastic! So, here is the new and improved recipe.

Black & White Muffins

Black & White Muffins

6 Tbsp butter, melted
2 eggs
1 cup milk
2 cups all-purpose flour
3/4 cup packed light brown sugar
1 Tbsp baking powder
1 tsp salt
About 1/2 cup white chocolate chips
About 1/2 cup semisweet chocolate chips

Preheat the oven to 400 *F. Spray the bottoms of 12 muffin cups with cooking spray (or use paper muffin liners).

In a small saucepan (or in the microwave), melt the butter. Let it cool for about 5 minutes.

While the butter is melting, beat the eggs in a small mixing bowl.

While the butter is cooling, mix the dry ingredients (except the chips) in a larger mixing bowl.

Add the melted butter and milk to the eggs and mix. Pour the egg mixture into the larger bowl with the dry ingredients. Mix until the flour is just moistened. The mixture will be lumpy.

Fold in the chips. I didn’t measure, I just eyeballed it. The original recipe calls for 1/2 cup chocolate chips, but I like more in mine. A full cup may be a little too much. Just use your judgment. All told, there’s no such thing as too much chocolate.

Spoon batter into the muffin cups (about 2/3 full – a good scoop with a wooden spoon is pretty much perfect). Bake for 18-20 minutes.



Sunday catch-up

My best intentions went up in smoke as far as blogging goes this past week. It wasn’t until either Wednesday night or Thursday morning that I realized I’d skipped two blogging days. I had every intention of blogging Friday but just never squeezed it in (am I the only one who always wants to say “squoze” instead of “squeezed”?). It was an insane week, and I wasn’t sad to see it end. New adventures start tomorrow, but a blog post about that will have to wait just a bit longer.

So here it is Sunday night, and once again I’m trying to fit everything into one post.


I made quite a bit of progress on my Thin Ice shawl. The deadline for this knitalong isn’t until February 15, but I’m not sure I’ll get it finished by then. I’m on around row 100 out of 250+ rows, and, of course, being a shawl, it will only keep growing. It is lovely, though!


I also made quite a bit of progress on the Tamarind Cowl. I’m actually now only 10 rounds plus bind-off away from being done. I’m still worried it maybe too tight, but we’ll see. The first picture below shows my progress, while the 2nd shows more detail.



While working on this cowl, I’ve come up with an idea for a hat, inspired by this pattern. I’m eager to finish this, so I can work it up. It could end up a disaster, but I want to try it anyway.


I’ve been debating whether to continue my cake quest (it’s not meshing with my weight-loss goals real well…), but have decided to carry on, as long as I get at least half the cake out the door the next day. I feel the need to bring cake to work right now anyway.

Today’s cake was Honey Spice Cake with Rum Glaze. I didn’t actually use rum, since I’m bringing it to work and there are some tee-totalers there (plus, you know, I work for the city and don’t want to bring even a tablespoon of rum). Instead of rum for the glaze, I used milk and rum extract. It tasted great! I was a little concerned, because the cake deflated a bit when I took it out of the oven. I was a little wary when I cut into it and then before I tasted it. It clearly was not quite done on the bottom, but it tasted delicious!



In other baking news, I made chocolate chip cupcakes for breakfast this morning. The recipe is from a Betty Crocker kids’ cookbook that I’ve had for over 10 years. There are 3 recipes in there that make me keep the book, even though my kids are older than the target age now: a brownie recipe, mac and cheese, and these chocolate chip cupcakes. So easy and so delicious!



Last, but not least, let me share tonight’s dinner.


Broiled scallops, roast fingerling potatoes, and Himalayan red rice. (yeah, 2 starches, what of it?) Delicious and easy!

Totoro, Cake, and Muffins


I’ve knit/crocheted a lot this week, but I only have one finished product to show for it. But this project is so freakin’ adorable that it makes up for all the unfinished products!

A friend asked for a knit Totoro hat around this time last year, and I never got around to making it. I hope this crocheted version is acceptable to him. If not, I know a few people who will happily take it!


I’m relatively close to finishing a hat – it’s possible I can finish today, but I may have too much stuff to do. I was worried this hat was working up too small, but I think it will end up being just right. I can’t wait until it’s off the needles so I can really tell! I can’t post pictures of this one until after Christmas, though.

I’ve made a lot of progress on another gift, a scarf. I’m about halfway done, I think. It’s a fast knit, so I’ve been working on the hat instead. I could finish the scarf on our trip to West Texas next week.


I was so disappointed Wednesday night after work when I was too tired to bake for our party at work on Tuesday. I had planned to make the butter rum cake, but it just didn’t happen. I’m proud of myself, though, for realizing I needed to stop for a breath.

I made up for the lack of baking during the week by baking twice this weekend.

First, last night I baked the Naughty Senator cake out of the All Cakes Considered book, which is a marbled cake – part mint-flavored and part chocolate with a touch of rum. It turned out pretty, but I’m not that impressed with the flavor. I’m a firm believer that there’s no such thing as bad cake, so I’m not complaining. I just probably won’t make this one again.



Now, the almond poppyseed muffins I made this morning are a different story! As I mentioned in my previous post, I’ve been sort of nonplussed with the Betty Crocker Christmas Cookbook, at least up until last week’s cherry triangles. I’m plugging along, though, and this week’s recipe was the best yet. Truly delicious! And easy!


I’ve had a couple of requests for the recipe, so here it is:

Almond Poppyseed Muffins

1/2 c sugar
1/3 c vegetable oil
1 egg
1/2 tsp almond extract
1/2 c sour cream
1/4 c milk
1 1/3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbsp poppy seeds
3 tsp sugar
2 Tbsp sliced almonds

Heat oven to 375 F. Place paper baking cup in 12 muffin cups.

In large bowl, stir 1/2 cup sugar, oil, egg, and almond extract. Add sour cream and milk and beat with a spoon until blended. Stir in flour, baking powder, salt, baking soda, and poppy seeds until blended. Divide the batter evenly between cups. Sprinkle each muffin with sugar and sliced almonds.

Bake for 14-17 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.