That recipe title needed an exclamation mark. Two kinds of chocolate in one muffin? Get excited!
1 3/4c all-purpose flour
2 ts baking powder
1/2 ts baking soda
2 tb cocoa powder
3/4c white sugar
1c + 1/4c chocolate chips
1/3c vegetable oil
1 ts vanilla
1. Line or grease a muffin tin and preheat your oven to 400F.
2. In a large bowl, mix together all the dry ingredients, including 1c of the chocolate chips.
3. In a smaller bowl, mix together the eggs, milk, oil and vanilla.
4. Combine the wet into the dry, bearing in mind that you want the batter to be a bit lumpy.
5. Evenly distribute the batter into the muffin cups and then top with the remaining chips. Bake for 20 minutes until the muffins have risen and darkened.
This week in Popsicle Mania: strawberry yogurt! These rank a little higher than the mango-lime treats I made last time, but that’s based purely on personal preference. These are creamy and smooth due to the inclusion of vanilla yogurt (for an extra strawberry flavour boost, you could certainly used flavoured yogurt instead, but make sure it’s the pre-mixed kind, like Iögo) and were met with many declarations of, “Yummy!!” from the foodNURDling. Can’t say he’s wrong.
2 c strawberries, hulled and chopped
2 ts vanilla
1/4 c sugar
1 c vanilla yogurt
1. Toss the strawberries in a bowl with the vanilla and sugar. Stir and let sit for 15 minutes.
2. Pour the yogurt and strawberries (juice included) into a blender. Pulse until smooth.
3. Split evenly among popsicle molds and freeze at least four hours.
With the apple walnut muffins in the freezer – and all the cooking tools cleaned and ready to be dirtied up again – and overripe, frozen bananas in the freezer waiting to be used in something, what was a girl to do but make banana chocolate muffins?! I even had cocoa powder in the cupboard from making the double chocolate cake cookies! Destiny.
This recipe was adapted from Nigella Lawson’s. I added some oat bran and removed some all-purpose flour to healthy-up these suckers just a smidge. No doubt, they’d be tasty with a few chocolate chips or nuts thrown in!
3 ripe/overripe bananas
1/2 c vegetable oil
1/2 c brown sugar
1/3 c oat bran
1 1/4 c all-purpose flour
3 tb cocoa powder, sifted
1 ts baking soda
1/2 ts salt
1. Preheat the oven to 400F. Line a muffin tin with paper cups or use cooking spray/butter.
2. In a large bowl, mash the bananas. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran.
3. In a separate, smaller bowl, whisk together the flour, cocoa powder, baking soda and salt.
4. Add the dry ingredients to the wet and carefully fold them together until just mixed.
5. Spoon the batter into the muffin tin and bake 17 minutes or until a toothpick inserted into a muffin is clean when removed. Allow to cool for a few minutes before removing the muffins from the tin.
It’s 10pm on Sunday night and I want chocolate. Problem: we have no easily-accessible chocolate. We do, however, have Nutella. Contemplating but ultimately discarding the idea of simply opening the car and pouring the Nutella straight down my throat (spoons be damned!), I opted instead to make the Nutella brownie recipe I’d had my eye on for a while! It took as much time to preheat the oven as it did to mix the batter. Four ingredients. No fuss, no muss (and almost no clean up). Perfect. With this recipe, you are no more than 20 minutes away from gooey, chocolatey brownies. You know you want it.
Many thanks to Dulcet Devotion for the inspiration!
1c Nutella, warmed a little in the microwave
10tb flour (just over 1/2c)
1/4 ts salt
1. Preheat the oven to 350F.
2. In a medium bowl, mix the two eggs and warmed Nutella until smooth.
3. Add in the flour and salt, mixing until just combined. Do not overmix!
4. Split evenly among lined muffin tins and bake for 12 minutes.
Yay! The heat finally broke! That means I can get back in the kitchen and turn the oven on without melting for the first time in weeks. I was in the mood to bake on the last day of the long weekend and decided to make up some muffins. We had bananas in the basket, chocolate chips in the cupboard…decision: made.
Feel free to use more chips than I did: there’s really no such thing as too many.
1 1/2 c all-purpose flour
1 ts baking soda
1 ts baking powder
1/2 ts salt
1/2 c chocolate chips
3 ripe bananas, mashed
3/4 c white sugar
1 egg, lightly beaten
1/3 c butter, melted
1/3 cup packed brown sugar
For Streusel Topping
2 tb all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat the oven to 375F. Grease or line the muffin tin.
2. In a large bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
3. In a medium bowl, mix together the bananas, white sugar, melted butter and egg.
4. Make a well in the dry ingredients and pour the wet ingredients in. Stir until everything is just combined – do not over mix!
5. To make the streusel, mix the brown sugar and flour together in a small bowl. Cut in the tablespoon of butter until it resembles coarse crumbs.
6. Spoon the batter into the muffin tin, filling to about the 3/4 mark. Sprinkle each muffin with streusel.
7. Bake for 18 – 20 minutes. You’ll know they’re done when you insert a toothpick and it comes out clean when you remove it.
Basket o’ Muffin-y Goodness
What else could you possibly need to know?
This recipe is slightly more complicated than the other baking recipes I’ve posted before; however, that’s really only because you need a piping bag (or a really sturdy Ziplock bag) and I’m not great at making the same shape over and over. I enlisted the help of The Hot Biscuit and we got down to making whoopie (pies) last Friday night. They turned out really well: rich, sweet, creamy, moist…all the adjectives you could possibly want.
Makes two dozen.
For the cakes:
5 tb unsalted butter, at room temperature
1/2c granulated sugar
1/2 c brown sugar, packed
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 ts baking soda
1/2 ts Kosher salt
1 large egg
1 c milk
2 ts vanilla extract
For the filling:
1/2 c creamy peanut butter
2 oz cream cheese
4 tb unsalted butter, at room temperature
8oz marshmallow fluff
2.5 c confectioners’ sugar
pinch Kosher salt
For the cakes…
1. Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
2. In a large bowl, beat the butter and sugars together until fluffy (about 3 minutes) with an electric mixer.
3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. In a measuring cup, combine the milk, egg and vanilla.
5. With the mixer on low, alternate adding the flour mixture and the milk mixture in 3 additions until combined.
6. Transfer batter to a piping bag and pipe 2-4 inch circles about 2 inches apart on the parchment lined baking sheets. Bake for 10-12 minutes. Cool for a few minutes on baking sheets and then transfer to a wire rack to cool completely.
For the filling…
1. In the bowl, beat the peanut butter, cream cheese, and butter together until fluffy. Add in the marshmallow fluff. Gradually add in the confectioners’ sugar and salt. Mix until combined.
2. Fill a piping bag with the filling and use to frost the cakes.