Friday, July 25, 2008

Christmas in July

These muffins are an old favorite, made in the throes of an all-nighter I pulled during my senior year. I was attempting to draw connections between Freud and Shaffer's Amadeus, and the baked goods that emerged from this frenzy were far superior to the other product: a half-assed paper. Oh well.

On the upside, this recipe won a contest! Here is the proof:

They are also a nice change during the hot summer months, reminiscent of the holiday season while still being light and easy to mix up.

Chocolate Mint ("Candy-Cane") Muffins

This makes 12 little muffins or ten big.
TIP: If you leave some muffin cups empty, put a little water in them. This protects the pan from burning or warping.

3/4 c. milk
1 egg
1/4 cup butter

1/2 cup cocoa
1/3 cup brown sugar
1/4 cup white sugar
1/4 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp salt
2 tsp instant espresso powder (optional but highly preferred--particularly when you need to stay up until 5 AM!)
1 1/4 cup whole wheat pastry flour

1 cup mint chocolate chips. (I used two different kinds of Andes pieces, white & red and green & chocolate.)

1. Preheat the oven to 400 degrees.
2. Mix the dry ingredients with a fork or whisk.
3. Melt the butter and mix in the egg and milk, adding the wet to the dry and mixing just until everything is damp. This is sort of my life motto: muffins are meant to be lumpy! That is the muffin method.
4. Spray the muffin pan with Pam, or grease with Crisco.
5. Bake for around 20 minutes, or until a knife or toothpick comes out clean.

Yes, I ultimately graduated, and I received in the way of prizes some Hotel Chocolat Pink Champagne Truffles (although I'm not a fan of alcohol in chocolates) and a beautiful cookbook with measurements entirely metric, by weight! I have to procure a kitchen scale.


Unknown said...

I remember eating these delicious little morsels! Now I know they are delicious little AWARD WINNING morsels.

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