Category Archives: Recipes

Mini Chocolate Chip Muffins

With mini chocolate chips, in mini size.  So tasty!  So very simple:

Dry ingredients (combine into bowl):
1 1/2 c all purpose flour
1/4 c white sugar
3 tsp baking powder
1/4 tsp salt
(I usually mix at this point and then add the chipits and remix)
1 c mini semi-sweet dark chocolate chipits (the mini ones work better than the large ones)

Wet ingredients:
1 egg (mix it up with fork)
1/3 c melted butter
1 c milk

Mix dry ingredients together and make well in centre.  Mix wet ingredients in their own bowl.  Add wet ingredients all at once to dry ingredients and stir until just mixed (don’t over stir and absolutely do not use beaters).  Spoon into greased mini muffin tin (yes, you can use regular size, but I like these sweet ones to be nice little bite sized pieces).

Bake ~18 minutes at 375 degrees.

Yield:  ~22 mini muffins

NOM straight out of oven.  NOM NOM NOM.


Lemon Butterscotch Muffins

These are also known as “crack” muffins.  They’re that tasty.

Preheat over to 375 degrees.

Dry mixture:
1 cup flour
less than 1/4 cup sugar (I know, not an exact measurement, but this recipe was like that)
1 heaping tsp. baking powder
1 tsp. salt
1 cup Chipits Butterscotch pieces

Wet ingredients:
1/4 cup melted butter
2 eggs
grated zest from 1 lemon
juice from 1 lemon (yes, the same one)
1/4 cup “realemon” lemon juice

Standard rules apply:
Combine dry ingredients in bowl, mix well, make well in centre.
Combine wet ingredients in separate bowl, mix well.
Add wet to dry all at once and stir until just mixed (no over mixing!)
Spoon into muffin tins (recommend mini tin)
Bake @ 375 degrees for 15-20 minutes

NOM!!  These were an experiment that went very right.  The yield was about 15 mini muffins.

Cocoa Cinammon Muffins

I needed a zen moment….and a goodie for work tomorrow.  So here’s the muffin recipe I went with (well, an experimental modified recipe).

Yield:  24 mini muffins (trying 18 minutes baking time, if go with regular size, probably more like 20-25 minutes and only 10-12 muffins).

Oven temp:  400F (200c)

Dry mixture:
2 cups flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/4 cup cocoa
1/2 tsp cinammon

Moist mixture:
1 large egg
1/3 cup vegetable oil
1 cup milk

Preheat over to 400F and prepared muffin cups.  In large bowl, combine dry ingredients.  In medium bowl, lightly beat eggs (I just use a fork), stir in oil and milk.

And moist mixture to dry all at once and stir until batter is just combined.  No over stirring!  Muffins hate that.

Fill muffin tins 3/4 full.  Bake.  Eat.

I’ll let you know how they turn out in about 15 minutes.

Recipe: Banana Nut Muffins

Yield:  ~10 muffins
Oven temp:  375 F, 190 C
Baking Time:  20 to 25 minutes

Dry mixture:
1 1/2 cup All-purpose flour
1/2 tsp salt
3/4 cup pecan pieces

Moist mixture:
1/2 cup butter
1/3-1/2 cup granulated sugar (this is to taste, in essence)
1 large egg
1 cup mashed bananas (~3 med bananas, and this doesn’t need to be exact to 1 c)
1 tbsp hot water
1 tsp baking soda

  • Preheat over to 375 F and prepare 10 muffin cups (I usually spray w/ cooking spray and fill empty cups with water to prevent tray bending and ensure even temperature during cooking)
  • Combine dry mixture in large bowl
  • Melt butter and mix in sugar (or you can not melt butter and cream these together, but I’m lazy)
  • add egg and mix well (i.e. whisk the egg briefly with fork and then mix it into rest of mixture; or if you used beaters for the previous step, use them here, too)
  • add mashed bananas and mix well (or use beaters)
  • dissolve baking soda into the hot water and immediately add to the moist mixture
  • add moist mixture to dry mixture all at once.  Stir until batter is blended but still lumpy
  • Fill muffin cups ~ 2/3 full
  • Bake 20-25 minutes until golden brown

Let cool enough that you don’t burn your tongue and enjoy!