Everybody loves plain things. Or so says my younger daughter. That doesn’t mean she’s not an adventurous eater or unwilling to try new things. But, on the whole, she’d rather if you didn’t add raisins or nuts to her baked goods, thankyouverymuch.
I’ve been blessed to spend this summer with her, while she waits for a visa that will allow her to live and work in the United Kingdom. We’ve filled out forms, amassed documents and the packet has now come back twice because they want something else that wasn’t asked for initially or want us to send it somewhere other than where we were first told to ship it. I’m sure that many governments have this issue where the right hand doesn’t know what the left is doing, so I am not singling out the British here, but I wish they could all get their acts together!
Meanwhile, I have enjoyed having her at home since her graduation from RISD in June. I've even put her to work, designing our new Muffin Monday badge. And I finally got the needlework she made for my fiftieth birthday framed! Only took me two years.
|A quote from the fabulous Julia Child.|
She’ll be heading back the States now to look for gainful employment (Send any interesting offers for entry level jobs in textiles her way, please!) while she continues to wait for official word from the UK.
This plain, but delicious muffin is for you, sweet thing. Thanks for your patience, your sense of humor and your good company this summer. I’m going to miss you!
3/4 cup or 180ml milk
2 teaspoons vinegar
1 3/4 cups or 220g flour
1/2 cup or 50g dark cocoa powder (I use Hershey's Special Dark.)
3/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup or 80ml canola or other light oil
2 teaspoons vanilla
3/4 cup or 150g semisweet chocolate chips, plus 1/4 cup or 50g for sprinkling on before baking
Preheat the oven to 350°F or 180°C. Prepare your 12-cup muffin pan by greasing it or lining it with paper muffin cups.
Add the two teaspoons of vinegar to the milk in a measuring cup. Stir and set aside.
In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
In a smaller mixing bowl, whisk together the eggs, oil and vanilla, along with the slightly curdled looking milk/vinegar mixture.
Fold the wet ingredients into the dry ingredients, until just combined. There may still be some flour showing and that’s fine.
Fold in the larger pile of chocolate chips.
Use a scoop or large spoon to fill the prepared muffin cups. They are going to be pretty full.
Sprinkle the tops with the remaining chocolate chips.
Bake for 20-25 minutes or until a toothpick comes out clean. Mine took only 20 minutes. You do not want to over bake these and dry them out.
Put the muffin pan on a wire rack to cool for about five minutes.
Remove the muffins from the pan and continue to cool on the wire rack. You can eat these warm but be prepared to lick melted chocolate chips off of your fingers.
I’m delighted today to have eight additional delicious muffins to share with you! Many thanks to all my muffin baking friends!
- Apple Oatmeal and Goat Cheese Muffins from The Spiced Life
- Apple Oatmeal, A Whole Grain Muffin from Farm Fresh Feasts
- Apple Zucchini Muffins from Love and Confections
- Chocolate Chocolate Chip Muffins from Food Lust People Love
- Cornbread Bacon Muffins from Karen's Kitchen Stories
- Peach and Pumpkin Muffins from Passion Kneaded
- Pumpkin Applesauce Muffins from Making Miracles
- Pumpkin Butterscotch Muffins from Kelli's Kitchen
- Pumpkin Spice Muffins from A Day in the Life on the Farm
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.