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A Winter Wonderland, Muffins, & Chocolate

The warm temps have left us! We weren’t left empty-handed though. We have ice!

See for yourself and watch your step. 🙂

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What to do when there’s all this ice? Bake and eat! Madison likes to bake and we like to eat.

These muffins were delicious! We had them with berry jam. They would be great with just chocolate chips, blueberries, strawberry jam, or plain even.

001Jam-filled Muffins Recipe

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 cup raspberry or strawberry jam

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden. Yield: 12 servings.

And now for the chocolate. We almost always bake our bread into brownies because it just bakes faster and is easier to cut? 🙂

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Double Chocolate Banana Bread

Ingredients:

3 medium large ripe bananas
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (I used Hershey’s Special Dark)
1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips
1/2 cup mini chocolate chips

Directions:

Preheat the oven to 350 degrees and grease a 9×5″ loaf pan with nonstick baking spray.

Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips.

Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.

I hope everybody else is still getting the warm temps. If not, I hope you are inside cozied up enjoying some kind of baked goodness.

Have a great weekend,

:)Vicki

I am linking up to:

Simple Saturdays Blog Hop

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