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I'm Baking… Thursdays {Chocolate Chip Muffins}

June 20, 2012

Two weeks ago, I was going to share this delicious muffin recipe but was side-tracked by the Queen’s jubilee and trying my hand at making scones. So I shared that recipe instead.

Today, I’m back on track and am here to share one of my boy’s favorites. Anything is good as long as it has chocolate in it. If that chocolate consists of semi-sweet Ghiradelli chocolate chips even better.

This is a quick and easy chocolate chip muffin receipe and serves 12.

Ingredients:

2 cups all-purpose flour

1/2 cup white sugar

3 tablespoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup semi-sweet chocolate chips ( I used Ghiradelli.)

3 tablespoons white sugar

2 tablespoons brown sugar

Directions:

1. Heat oven to 400° F. Grease bottoms only of 12 muffin cups or line them with baking cups. ( I lined them with baking cups.)

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt. Mix well. In a small bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Batter will be lumpy.

3. Fill cups 2/3 full. Sprinkle tops of muffins with a combination of the 3 tablespoons sugar and 2 tablespoons brown sugar.

4. Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool before removing from pan. Enjoy. ( We love it when they are still slightly warm and the chocolate chips are melty and gooey inside.)

I think, I may just surprise the boy and bake him up another batch. I just bought a new bag of those yummy chocolate chips after all!!! 🙂

*Note: Recipe courtesy of allrecipes.com.

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Blog

Baking Thursdays {Lemon Poppy Seed Muffins}

May 23, 2012
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It’s time for another one of my dessert recipes. This one is one of hubby’s favorites and I paid special attention when I made these yummy muffins.

I love muffins because they are great as a quick breakfast or for a snack. One of my favorite ways to eat these is split in half, slightly toasted and some butter on top. Delish!

Ingredients:

Directions:

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside.(I used cupcake paper cups.) Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.

*Note: Recipe courtesy of Food Network Kitchens.

Next time, I will share the recipe for Chocolate Chip Muffins. My boys favorite!