Last Friday morning, when I was T minus 2 hours away from departing on a weekend-long wedding road trip, I discovered half a pint of raspberries sitting alone in my fridge. Rather than eat them by themselves, which would have been perfectly fine, I decided to bake something to take along on the trip. And what better than raspberries and chocolate?
These muffins are really good — super moist and chocolately. And the best part about them is that they’re made from ingredients that are almost always found in the standard pantry. No room-temperature butter. No buttermilk. Just the baking staples. And in 20 minutes, you have some awesome muffins. What could be better?
In a large mixing bowl, sift together the dry ingredients. Set aside.
In a medium bowl, whisk together the wet ingredients. Add wet ingredients to dry, and fold together with a spatula until well mixed (it’s okay if the batter is lumpy). Add the chocolate chips and raspberries and very gently fold them into the batter.
Distribute the batter evenly between 12 muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the middle comes out clean.
Recently, I’ve been very obsessed with the new social site Pinterest — a virtual pinboard that allows you to “pin” images from across the web and save them to your own personal board. You can also follow other Pinterest users and repin their images. For visual people like me, it’s a pretty awesome way to bookmark the things you like and discover new favorites.
I came across an image for this recipe on Pinterest and it caught my eye because, really, who doesn’t like donuts? The no-fry concept was appealing to me, so I figured I’d give it a try. The original recipe had a cinnamon sugar coating, but I prefer powdered sugar, so that’s how I made mine. Glaze would be good, too.
Since these are baked, they’re obviously not going to be exactly the same as a fried donut (a girl can dream), but the cakey texture is pretty dead on. They’re as fun to make as they are to eat — this one’s definitely a keeper.
In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a smaller bowl (or large liquid measuring cup), combine oil, sugar, egg and milk. Add wet ingredients to dry, and fold until just combined.
Grease a muffin tin and distribute the batter equally between the 12 cups. Bake for 20 minutes.
Meanwhile, put the powdered sugar in a large bowl. Remove the muffins from the tin while they’re still hot, toss in the powdered sugar (I tossed each muffin twice), and set aside on a rack to cool.
Oof. Monday. By far my least favorite day of the week (for obvious reasons), but knowing that I’m in for a rough few days at work amplifies the Monday pain quotient that much more. Guess I should be thankful that my boss gave me a warning? Eh, maybe.
Luckily I had a great (albeit fast) weekend in Cincinnati, celebrating the marriage of my beautiful cousin Jamie and her new husband, Justin. The weather was lovely, the ceremony was perfect and the reception was full of family, friends and love. And they had a photo booth!
To help transition back into work mode (and avoid a serious “case of the Mondays”), I made a batch of these muffins as a breakfast treat to kick off the week. But don’t let the word “treat” fool you — these are actually pretty healthy! They’re made with bananas and yogurt rather than oil and butter, and packed with fruit, nuts, whole grains and omega 3s. And yes, they also happen to taste really good, too.
1 1/2 cups dried fruit, chopped (I use apricots and raisins)
3/4 cup nuts, chopped (I used almonds, which I toasted beforehand)
How you do it:
Preheat the oven to 350 degrees.
Line muffin tins with paper cups, and lightly spray the inside of each with cooking spray.
In a large bowl, combine the first 8 ingredients (whole wheat flour through salt). In a separate medium bowl, combine the yogurt, mashed bananas and egg. Add the wet ingredients to the dry, along with the chopped fruit and nuts. Fold until just combined. Don’t worry if your batter looks really thick — it’s supposed to be.
Bake for 20 minutes or until the tops are lightly brown. Let cool completely on a wire rack.
If you’ve heard it once, you’ve heard it a million times — “breakfast is the most important meal of the day.” And when it comes to breakfast foods, I much prefer savory over sweet (aside from the occasional Nutella crepe, of course). My sweet tooth doesn’t wake up until much later in the day, which means I’m slightly picky about what I choose to eat for my first meal. I’m usually a plain oatmeal (loaded with ground flax seeds, walnuts and dried cranberries) or eggs kind of girl, but occasionally I like to mix it up with something special. What’s your favorite thing to eat for breakfast?
I find these muffins to be the perfect mix of sweet and savory, and I like how the cornmeal gives them a hearty texture. Plus they’re super convenient during the week when I’m often running late (stupid snooze button) and need something grab-and-go.