Pumpkin Chocolate Chip Muffins

I must admit, I don't think I have ever made a Spice Cake. I always wondered if anyone would like the flavor and I wasn't sure if I would like the flavor. When I saw this recipe I thought it was interesting that it had a spice cake mix as the base. I love chocolate and pumpkin mixed so I had to give this recipe a try.

It came out great. I put everything in one bowl and just mixed it by hand. Very moist and had a great mix of spice, pumpkin and chocolate flavor. I certainly got rave reviews on the muffins.

I found the recipe here


Pumpkin Chocolate Chip Muffins
I got around 18 muffins (standard size)

Ingredients:
1 box spice cake mix
1 (15oz) can pumpkin
2 eggs
1/2 cup canola or vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup mini chocolate chips

Directions:

Preheat oven to 350F. Place paper liners in muffin pan.
In a medium mixing bowl, mix all ingredients until well blended (I mixed it all by hand so I dumped the chocolate chips right in)
Scoop the batter into lined muffin tins. Bake standard-sized muffins for 25-30 minutes and for mini muffins, bake for 15-17 minutes.

~Michelle

Mother's Day Muffins

It seems that I'm a little behind in my postings. But, better late then never, I suppose. This recipe is totally worth the wait. I have made these muffins before, check here, but they deserve an encore. I made them this year for my Mother's day brunch along with a sandwich platter, overnight french toast bake, noodle salad along with a few other items. My mother is always happy when someone else is doing the cooking:) 

These muffins are bursting with blueberries and I love a thick layer of crumb topping. The first batch I made I didn't think that there was enough topping so I doubled the topping ingredients the second time and that is reflected in the recipe below. If you like less topping like the pictures here then just cut the ingredients in half. Enjoy

recipe from here

Blueberry Muffins

Ingredients for muffins:

2 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup canola oil
1 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup fresh blueberries, I use a whole container
2 Tablespoons flour

Ingredients for the crumb topping:

4 Tablespoons butter, cold
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon cinnamon

Directions:

Preheat the oven to 350F. Line a muffin tin with paper liners. I was able to make 16-17 muffins.

Begin by making the crumb topping.
In a small bowl mix the brown sugar, flour and cinnamon until well mixed. Add the butter and rub it in until the mixture resembles coarse sand.
Cover and chill until ready to use.

In a small bowl add the blueberries and 2 tablespoons of flour. Toss until the berries are evenly coated. Set aside.

In a large bowl add the flour, brown sugar, baking soda, baking powder, salt and cinnamon  Whisk until the mixture is well blended. Set aside.

In a medium bowl whisk the oil, buttermilk, egg and vanilla until well mixed.

Pour the wet ingredients into the dry and fold them together. When most of the flour is moist add the blueberries and fold to incorporate evenly.

Scoop the batter evenly between the muffin cups. Top each with the crumb mixture. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick comes out clean. Cool in the pan for about 3 minutes before turning them onto a wire rack to cool.

me and the boys

my brother, mom and me

~Michelle

Muffins, Muffins, Muffins

The title "Muffins, Muffins, Muffins" reminds me of the episode from the "Brady Bunch" where Jan says "Marcia, Marcia, Marcia".

Anyway, I made a trio of muffins the other day and took them to work. (The people at my work will eat anything:) The first muffin I made was the same one that I made for my breakfast party , raspberry and dark chocolate. They are so delicious that I had to make them again for a different audience. (These muffins are in the first picture in the collage).

The second muffin I made was a blueberry cinnamon muffin. OHHH what a wonderful muffin, moist and full of blueberries and the topping was wonderful. I'm thinking of trying different fruits inside next time. Thanks evilshenanigans for the recipe. I got rave reviews at work and at home for this one.

The last one was an oatmeal apple muffin. It was moist and tasty. Well, no one at home liked them and there were some left in the container at work so I guess not popular there either. I can't remember where I got the recipe from. But here is a picture of the muffin.


~Michelle