Monday, April 16, 2012

There's nothing in this world that can't be solved with food; or, Double Chocolate Mini Muffins

All of those exciting plans I shared with you on Friday made for quite the weekend.

First, the DetermiNation team and I served dinner at Hope Lodge (buttermilk biscuits, baked ziti, steamed veggies, and brownies). It was a success!

Well, except for the fact that someone didn't follow directions and made one giant ziti (heretoforth known as "the Beast") instead of the three smaller trays suggested. It was a workout getting it to and from the kitchen!

The next morning was Relay for Life kickoff! It was incredible to be able to speak about the American Cancer Society's dedication to funding research at the event. I had pictures, but my camera was stolen (hang on, we're getting to that part of the story).

Then, after an afternoon in the cities with my good friend Deborah (the one who makes the crazy amazing charoset), I met up with someone for dinner at the Lowry, only to leave the restaurant and find my car had been broken in to and my camera (and computer and... and.. and...) were all gone.

What's a girl to do when she's down one camera, a laptop, and one makeup bag?

Go home, file a police report, freak out, bake muffins, eat said muffins, and enter a strange state of calm due to food coma induced by said muffins.

These muffins are all kinds of amazing-- they have healing powers that you probably didn't know muffins could have.

(Cue muffin joke)

Dense, super-chocolatey (I used a double-dutch dark cocoa powder and really good mini chocolate chips), with just enough oats to make it *feel* healthy.

Even Roo wanted in on the action... clearly, that's a sign that you need to make and consume these babies pronto, even if you aren't in a pickle.

P.S. Good golly, my feet look strange. The point of the above picture is Roo... don't look at my gross runner's feet!

Double Chocolate Mini Muffins

Adapted from Small Batch Baking for Chocolate Lovers

1/4 cup sugar
3 tbsp butter, melted and cooled
3 tbsp almond milk
1/2 tsp vanilla extract
3 tbsp beaten egg
1/2 cup flour
1/4 cup rolled oats
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/2 cup mini chocolate chips

Preheat oven to 325F. Line mini muffin tin with pretty liners and set aside,

Combine the sugar, butter, milk, vanilla, and egg with a whisk. Sift together the dry ingredients in another bowl, and slowly add to wet mix. Stir to combine; then fold in oats and chocolate chips.

Fill baking cups 3/4 of the way. Bake until toothpick comes out clean (about 20 minutes). Allow to cool, then serve with a tall iced mocha.

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