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Don’t worry. There aren’t any graham crackers in these muffins.
Also, I’ve got some more crap I’ve been meaning to tell you about.
A couple of weeks ago, 2.0 and I went shopping. He had a real spring in his step as he threw fuzzy slippers, a soft turtleneck, and new underwear into a cart for me. On the way home, he suggested we stop and buy some chrysanthemums. That’s when I started to worry that I wouldn’t actually be going home. That’s when I started to worry that 2.0 was, in fact, planning to drop me off at a nursing home.
I know some of you are sad that I’m not hosting Pumpkin Carve-Off 2013. But I’ve got some major projects on the go, so I’m gunna ask you to forgive me. We’ll be back on for 2014, so consider using this year’s pumpkin to hone your skillz. That said, I sure would like it if you’d send me your pumpkin photos so I can post ‘em on my facebook page. Alternatively, you could send me photos of your pumpkins as they rot. Whatever.
I hope you’ve started planning your Ginger 2013 entry. I HAVE. I’m determined to earn the votes of at least two of my family members this year.
I have an MRI scheduled at the children’s hospital in a few weeks. When a receptionist called with the appointment time, I was all: like, at a hospital for children? And she was all: yup. Don’t step on anyone.
Speaking of children, and I can’t believe I haven’t mentioned this before now: THE ENTIRE BEAUCOUP FAMILY WILL BE REUNITED THIS CHRISTMAS. That includes my brother (even though y’all claim he doesn’t exist), his mermaid-partner Isa, and wee Pumpkin and Turnip. AND Haddy will be staying at my house! 2.0 has some special stuff planned for her. Most of it involves the discussion of and/or enjoyment of bodily functions.
The Beaucoups will, in all likelihood, be eating these muffins over the holidays. Rosie’s been making them for years, and says they are Haddy’s favourite. Of course, Rosie also thinks Haddy likes fudge and baby corn. (She does not.)
The Beaucoups aren’t afraid to eat dessert for breakfast – you shouldn’t be either. Throw away those birdseed muffins you’ve been choking down, and bite into one of these. Soft and chocolatey, sweet and comforting. Also, they’ve got a tasty cream cheese filling. ‘Nuff said.
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Chocolate Cheesecake Muffins - adapted from a family recipe, with adjustments to the notes and method - print and bake
Yields about 12 muffins.
For the filling:
- 4 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
For the muffin batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, room temperature, lightly beaten
- 3/4 cup milk, room temperature
- 1/3 cup canola oil
Mise en place – begin by getting organized. Measure out all of your ingredients.
Preheat oven to 375°F. Grease or line the wells of your muffin tin.
Begin by making the filling. Beat the cream cheese and sugar with a hand mixer until light and fluffy. (You could also use a stand mixer or beat by hand.) Set aside.
In a medium sized bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
In a separate bowl whisk together the beaten egg, canola oil and milk.
Stir the wet ingredients into dry ingredients, mixing until just combined. The batter will be loose.
Spoon the batter into prepared muffin wells, filling each about halfway (1.5 – 2 tbsp. per well). Add a dollop of filling to the centre of each muffin (about 1 tsp. per muffin). Top with remaining muffin batter.
Bake for about 17-20 minutes, rotating the pan after 10 minutes. Muffins are done when they are slightly firmed and golden, and a toothpick inserted into an area without cream cheese filling comes out clean. Remove from oven and cool on wire rack.