Muffin Mornings

Sunday mornings are for muffins in our house.

(After a few weeks of a smiling toddler prying your eyes open, asking for a partner in crime to watch cartoons at 6am, you find yourself looking for ways to put your early morning waking hours to good use.)

We generally have a blueberry – banana chocolate chip – apple cinnamon – mom’s choice rotation in our muffin-making, but today… I was filled with muffin ennui.

So this happened:

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Double Chocolate Mini Muffins with Toasted Almonds and Dried Tart Cherries

(yields 48 mini muffins)

Pre-heat oven to 375 F. Prep your mini-muffin tin by liberally coating it with non-stick spray.

In a large bowl, measure out the following and mix until well combined:

  • 2 cups flour (I like to mix half all-purpose flour and half whole-wheat flour, but only because I like to sneak whole grains in wherever my children cannot find them. Not obligatory.)
  • 1/2 cup dutch-process or dark cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • pinch salt

Set the whole darn thing aside.

Grab a slightly smaller bowl, measure out the following and mix until thoroughly blended:

  • 1/2 cup sugar
  • 2 cups plain, unflavored greek yogurt
  • 1 egg
  • 1 egg yolk (the extra egg white always goes to our dogs. this is their favorite day of the week, too.)
  • 2/3 cup vegetable oil (canola or the like)
  • 1 teaspoon almond extract

Pour the liquid goodies into the dry goodies and fold until just moistened.

Add your chewy bits:

  • 3/4 cup dried Montmorency tart cherries
  • 3/4 cup miniature dark chocolate chips
  • 1 cup toasted almond slivers (mine were blanched almonds, I just tossed them in the oven on a cookie sheet while the oven preheated.)

Fold the bits in with a rubber spatula til combined.

Using a Wee Scoop (there’s a technical/pastry chef term for that tool, but I didn’t go to pastry chef school, so in my house, it’s called The Wee Scoop), fill each mini muffin tin right up to the top with a scoop of muffin batter.

Bake @ 375 degrees F for 18 minutes. They should pop right out of the tin, and go great with a steaming cup of coffee and some Indie Singer/Songwriter. Just sayin’.

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Nom!

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On writing more.

Oddly (or perhaps not), I ceased blogging at just about the moment after I started the job I resign tomorrow. That’s about to get fixed up. Never again do I allow work to prevent me from writing about the things I am most passionate about.

So, to new beginnings, writing more, chicken keeping, seedling-starting, master gardening, being our own CSA, sewing, brewing, grapevine growing, and whatever else the rest of the year has in store.