On Friday morning I awoke to a bed filled with cats and 2.0. As I lay trapped between my furry friends, I thought of coffee and muffins. I wondered if I would be able to free myself without waking 2.0 in order to pillage the kitchen. I wondered if I would be able to free myself before peeing in my pyjamas. I contemplated the pros/cons of peeing in bed, and I thought about making blueberry muffins (I was hungry). I decided against peeing in the bed, and decided in favour of baking muffins. With a spring storm headed our way, and chores to be ticked off the list before the ice began falling from the sky, I thought our muffins might need something with a little… kick.
Enter chocolate chips.
I recently discovered that 2.0 has been looting my baking cupboard for chocolate chips. Turns out that if I have a half used bag in the cupboard, he figures the remainders are up for grabs. His argument was based on the theory that one needs a whole bag of chocolate chips in order to bake anything chip-based. I pointed out that this couldn’t possibly be the case, as he had ransacked my baking cupboard for half-bags on more than one occasion, thus indicating that a number of my recipes only use partial bags of chocolate chips. This argument was met with a blank stare and the addition of chocolate chips to our grocery list for the week.
I adore 2.0 despite his propensity for theft, and decided that working some sweet chocolatey chips into his breakfast on Friday morning could only be met with squeals of delight. I figured I could whip something up based on my previous muffin experiences. I composed the recipe in my head. I would use whole wheat flour rather than all-purpose. I would use applesauce rather than oil or butter. I would use walnuts and chocolate chips to cancel out the healthy ingredients. I had those muffins in the oven before 2.0 could make his way down the stairs for his coffee, and oh, they were tasty.
Maybe you should make some for the criminal in your life.
. . .
Movita’s Chocolate Chip Muffins – print and bake
- 3/4 cup white sugar
- 1 1/2 cups whole wheat flour (or 3/4 cup whole wheat, 3/4 cup all-purpose flour for a slightly floofier muffin)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup applesauce
- 1/2 teaspoon vanilla
- 1 egg
- 1/3 – 1/2 cup milk
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 400°F degrees. Grease or line muffin tins.
Combine sugar, flour, salt and baking powder in a medium sized bowl. Place the applesauce in a 1 cup measure. Add the vanilla, egg and enough milk to make one cup. Mix the wet ingredients into the dry ingredients. Fold in the walnuts and chocolate chips. Divide batter between twelve muffin wells. Bake about 20 minutes, until muffins are golden and cake tester comes out clean.
Makes 12 muffins.