For the first day of school, I decided to do like Anna (the housekeeper) in the Betsy-Tacy series, who always makes muffins for breakfast on the first day. I made King Arthur Flour's Chocolate Breakfast Muffins
2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted
coarse pearl sugar, for topping (optional)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted
coarse pearl sugar, for topping (optional)
Preheat the oven to 400°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Yield: 12 muffins.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Yield: 12 muffins.
We've enjoyed the muffins each day this week, and I do want to make first-day muffins a yearly tradition.
I was somewhat concerned about Natalie's reaction to being left at day care while Claire started school. That was a waste of energy. Natalie is doing just great. She's now able to come out from her sister's shadow and let her own personality come out. She is an enthusiastic storyteller who has a 3-year-old's tendency to blend fantasy and reality. She chatters to anyone who will listen (fortunately for her, almost all of the adults in her life DO listen) about all her doings each day. My dad will chuckle and tell me that she's the most fascinating child.
We now have bedtime on school nights at 7:30. Growing (and learning) girls need lots of sleep, and so far, Claire can't be bothered to have her quiet time in the afternoon. There's too much to do! Evenings are still kind of tricky, with tired and cranky girls adjusting to our new routine, but I figure that will improve over the next few weeks.
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