Tuesday, March 01, 2016
Why chocolate? Let me count the ways.
Because my 7-year-old is begging for bakery-style muffins that cost $5 for 2, but I know I can whip up an entire recipe of them at home for a lot less. And yes, he wants those huge ones that are soft, slightly chewy, and incredibly chocolaty—chocolaty to the point they leave your fingertips coated in delicious chocolate goo to enjoy after the last real bite. This recipe is a lot like that, but these muffins are smaller and aren't filled with three days of calories. That's why chocolate.
Why chocolate? Because I spent the better part of Saturday in the backyard with my daddy, my kids, and my dear husband, building and installing two of three raised vegetable garden boxes. And two of three means all that hoeing, digging, raking, and carting clods of grass in the wheelbarrow isn't finished because there is one more box to go. That's why chocolate.
Why chocolate? Because although I did all that yard work this weekend I actually felt okay this morning! No bumps, no bruises, no aching bones. Hallelujah. But that all ended when I reached across the kitchen sink to water my still-beautiful Valentine hydrangeas and pop! went something in my back. It's my first true back pain and it has me thinking (read: worrying) man oh man is this what the future is going to be like? That's why chocolate.
Now excuse me while I go grab another muffin. It's for my back! I promise....
Chocolate Butterscotch Muffins
Adapted from Handle the Heat
2 cups all-purpose flour
2/3 cup brown sugar
1/2 cup cocoa, sifted
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, melted
1/2 cup buttermilk, room temperature
2 large eggs
1 tsp vanilla
2 tbsp instant coffee dissolved in 2 tsp water, optional
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1. Heat oven to 375 F.
2. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. Set aside.
3. In medium bowl, whisk together butter, buttermilk, eggs, vanilla, and coffee. Pour wet ingredients into dry and stir until just combined. Stir in chocolate and butterscotch chips.
4. Divide batter among 12 paper-lined muffin cups. Bake 18 to 20 minutes or until cake tester inserted in center comes out clean. Cool in pan on rack about 5 minutes before removing to cool completely.