|Kids in the Kitchen|
Jun 18th, 2007
Here we've got my boys making muffins - one of their favorite kitchen activities, aside from running around the kitchen like crazy chickens without heads while I'm trying to cook. If you look closely at the ingredients, you'll see that the muffins being made in the picture are not the ones in the recipe below. But we've made a lot of muffins recently, and they're from the same cookbook so it sort of counts.
The boys made banana muffins, and I made both lemon and pumpkin chocolate chip from Elizabeth Alston's Muffins: 60 Sweet & Savory Recipes. They were all delicious, and it's a nice little book to have around for days when you want to bake but don't feel up to anything too complicated. Not surprisingly the boys were particularly partial to the pumpkin chocolate chip, which are even good directly out of the freezer (not that I would know of course).
Pumpkin Chocolate Chip Muffins12 regular or 48 mini-muffins1/2 cup sliced unblanched almonds
1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips
Lightly toast the almonds - either in a 350° oven or on the stovetop. Either way watch carefully so they don't burn. Let the almonds cool and spray your muffin pan(s) with cooking spray.
Mix flour, sugar, pie spice, baking soda, baking powder, and salt in a bowl. Combine eggs, pumpkin, and butter in another bowl and stir in chocolate chips and almonds. Add the wet ingredients to the dry, folding just until moistened.
Scoop into muffin cups and bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Flavor develops over the next day or two.
-Elizabeth Alston, Muffins: Sixty Sweet & Savory Recipes