I mean, I make a mean oatmeal chocolate chip cookie, decent biscotti, and I've gotten a good bit of use out of my breadmaker (thanks, Mom!).
But while many of my friends mostly bake, more than cook, I definitely cook, more than bake. I am partial to the slapdash, improvisational fun of the stovetop versus the measured precision of the oven.
Just in general, the DDH makes more desserts than I do. I have a serious sweet tooth, don't get me wrong. That's actually why he makes most of the desserts--so we have fewer of them. I could eat muffins and coffee cakes and all manner of breakfast pastries all day long forever, which is why I rarely make them: I would, in fact, eat them all day long forever, and I would weigh three hundred pounds.
All that to say, I saw this muffin recipe in Cooking Light yesterday and promptly made a batch.
We had the instant coffee granules on hand, leftover from a DDH baking experiment. And...coffee chocolate muffins with my morning coffee...who could resist?
Plus, they're caffeinated, so I'll only eat them in the morning. ^_^
Coffee Chocolate Chip Muffins
Adapted (barely) from Cooking Light January/February 2012
Preheat oven to 400 degrees.
Melt 5 Tbs. butter in a saucepan or microwave safe bowl.
|Fun fact: instant coffee is dehydrated brewed coffee.|
|Pretend this is a picture of mixed ingredients instead of just its aftermath.|
|Ready to go.|
Spoon into twelve greased or lined muffin cups. Bake for 15-18 minutes or until done (toothpick test). Don't overbake them or they'll get tough.
Remove from pan immediately and cool on wire rack.
|Nom nom nom.|