banana poppyseed cake with lemon poppyseed icing

So, as usual, I had some over-ripe bananas sitting on my counter and wanted to make something else besides my quick and easy banana bread or my favorite banana streusal cake.  But again, as usual, I was pressed for time and my hand is still not back to normal — so I wasn’t up for the burnt caramel banana tart, or the banana pudding that I am eager to make.  Instead I found a quick and easy and interesting banana idea in Flo Brakers Baking For All Occasions.  This one calls for poppy seeds and a lemon glaze and it just sang to me.  The banana flavor is really mellow here.  In fact Greg’s friend Sam (who really dislikes banana) was very reluctant to try, but the peer pressure was too much and he had no choice.  He said it was good despite the banana.  Matt gave it the thumbs up and Greg really liked it too.  We all loved the icing and I really enjoyed the poppy seeds mixed with the banana.  This has great texture and the poppy’s added a new dimension to the banana cake and the lemon glaze just brightened the whole sweet up.  Sylvie, Rob and Andy too really enjoyed these sweet treats.  You can make in muffin tins or cake rounds – play around and have fun.  Serve for brunch or dessert or with an afternoon cup of tea.  Enjoy-

banana poppy seed cake (slightly adapted from Flo Braker’s Baking for all Occasions):

cake–

1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 1/2 teaspoons poppy seeds
3/4 cup mashed bananas (2 small or one large)
1/3 cup plus 1 tablespoon buttermilk (well shaken)
4 ounces (1 stick) unsalted butter, room temp
3/4 cup sugar
2 large eggs, lightly beaten

lemon glaze–

1/2 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest – finely grated
1/2 teaspoon vanilla extract
2 teaspoons poppy seeds
pinch or two of kosher salt

Preheat oven to 350 degrees.  Grease and line the bottom of a 10 x 2 inch round cake pan and then grease again and lightly flour – tapping out excess.  Any shape pan will do if you use an 8×8, the baking time will be less and you can make some muffins or mini cakes with the extra batter.

Whisk together the flour, baking powder, baking soda, cinnamon, and salt.  Place poppy seeds on top and set aside.  In a small bowl, stir together the bananas and buttermilk.  Set aside.

With the paddle attachment of you mixer, beat the butter on medium low until smooth, about a minute.  Scrape the bowl, then on medium speed, add the sugar in a nice steady stream and continue to beat until light and fluffy – about 3-5 minutes.  Stop here and there to scrape down the bowl.

On medium speed, add the eggs, just a little at a time (2 tablespoons) and mix until each addition is incorporated into the batter.  Continue to beat after all of the eggs are added until the mixture is fluffy and pale.  This should take about 3 minutes or so.

On the lowest speed, add the banana/buttermilk mixture and mix until blended.

Remove from mixer and then using a spatula, fold in the flour mixture in 3 additions and mix until the batter is smooth.

Pour into prepped pan and bake until it is golden and springs back when you touch it gently and the cake has pulled away from the sides of the pan – slightly.

Start your timer for 30 minutes – and then continue to check from there – it will all depend on the size of the cake pan you used.  Keep checking in 5-3-2 minute increments and pull when just done.  Try not to over-bake.

Let cool for 5-10 minutes, run a knife around the edges and then invert onto a cooling rack.  Turn right side up by inverting again with another cooling rack.  Or any way you can make this happen!

Let cool completely.  If your pan is decorative – you can keep in the pan and glaze the cake in it.

glaze–

In a small bowl, stir together the sugar, lemon juice and zest, vanilla and dash of salt – until smooth.  Add the poppy seeds and then drizzle and spread all over the cake.

Enjoy-

banana muffins (healthier version)

These were really really good.  So much better than I expected to be honest.  No butter, eggs or refined sugar!  Andy gobbled these up.  I mean really, he gobbled them.  Almost all of them!  He liked them best fresh out of the oven, all wet and warm.  Sylvie liked after toasting and enjoyed immensely when a little crisp.  (That’s her hand trying to steal one during my photo shoot :)) Alisa thought really nice flavor and Greg too despite his lack of love for things whole wheat said very good!  Our young friend Lauren sliced, toasted, put m & m’s on top and stated “best thing ever”.  (OK, that kind of defeats the “healthier” but oh well, still lots of goodness here).  Jodi thought at bit mushy (it is the applesauce) and yes, the first day they were a bit soft and wet but less wet the next day and thereafter.  Greg’s friend Matt gave these a thumbs up while Jamie commented on the great consistency and Sam liked these – even though he is a reluctant banana eater.  My friend Jill who is into all things healthy for your body and world, urged me to try these, and I’m really glad I did.  She is busy building a site – healthy kids healthy world, and on it are these muffins which were recommended by her co-blogger Jen (morendorfins.com) who found the recipe in Better Than Peanut Butter and Jelly Cookbook-Kids Vegetarian Meals.
I made mini muffins and regular muffins and doubled the recipe.  But this single recipe makes about 12 reg sized muffins.
banana muffins, healthier version (from Better Than Peanut Butter and Jelly Cookbook by Marty Mattare and Wendy Muldawer):
2 very ripe bananas, very ripe
1/2 cup walnut, grape seed or olive oil (I used grapeseed)
3/4 cup real maple syrup
3 tablespoons unsweetened applesauce
1 tablespoon water
2 cups white whole wheat flour (or half white and half whole wheat)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped toasted walnuts (optional)
1/2 cup dark chocolate chips, or chopped dark chocolate (optional, but of course I used)
Preheat the oven to 350 degrees and line muffin pans with liners.
Mix together the mashed bananas, oil, maple syrup, applesauce and water.  In another bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Pour the dry into the wet and mix gently then add the chocolate and nuts if using.
Bake on center rack until a toothpick comes out clean – these can take anywhere from 15-22 minutes.  So check often.
Enjoy-

pumpkin whoopie pies

Moist little pumpkin cakes sandwiched with a cream filling…truly yummy and so perfect for Thanksgiving or really anytime this fall.  My friend Ali wanted to try and taste these before her guests did, and thought a dry run was a good idea.  She does this with her whole Thanksgiving meal (save for the turkey!)  I told her to go for it, but she then clarified the request stating that perhaps I should make them and she and the girls could help.  I was game and so we did!  The girls loved pulling this easy batter together, smelling and touching all the spices as they were incorporated.  They spooned the batter onto the sheet pans and piped some too, taking delight in the process.  Their favorite part was filling them with frosting and of course, eating them.  The pumpkin flavor is perfect and if you don’t over-bake these, they are so very moist – in fact Sylvie preferred them plain.  Andy loves these as Ali and I do, and Rob too thought really tasty although he would prefer something gooey and chocolatey for dessert and thought this would be great with tea (if he drank it, but doesn’t).  Jodi took a taste for Lauren who adored them saying “awesome and ginger and cinnamon rock!” We first tried these with a more traditional marshmallow filling and found it to be too sweet and clashed a bit with the pumpkin.  Instead we opted for a sweet cream cheese filling that hit the spot hard.  Enjoy –

*Oh, because of the cream cheese filling these have to be refrigerated if storing overnight.  They are good cold, but best if you pull out 30 minutes before you plan to serve again.

pumpkin whoopie pies (adapted from Cook What You Love by Robert and Melinda Blanchard):

cakes–

3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temp
2 cups light brown sugar, packed
1 (15 oz) can unsweetened pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract

filling–

6 tablespoons (3/4 stick) unsalted butter, room temp
6 ounces cream cheese (not whipped), at room temp
1 teaspoon pure vanilla extract
2 3/4 cup confectioners sugar
2 pinches kosher salt

Preheat the oven to 350 degrees.  Line 2-3 sheet-pans with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, clove and ginger.  Set aside.

With the paddle attachment of your mixer (or hand held beaters) beat the butter and brown sugar until lighter and fluffy – for about 4-5  minutes.  Scrape the bowl down and mix in again.

Add the pumpkin, eggs and vanilla and mix on medium speed until combined.  Scrape and mix again.

On the lowest speed, stir in the flour in 2 batches, mixing until just incorporated.

Place heaping tablespoons (we made some bigger – but keep the same size on each sheet-pan) onto the sheet-pan.  We used a spoon, an ice cream scooper and a piping bag without a tip.  The piped cookies came out the prettiest but the spooned ones were just fine and obviously taste the same.

Baking time is tough here.  The book calls for 10-12 minutes – but my cakes took much longer.  I also had the oven packed with 3 sheet-pans – so that might have been why.  I think you should check your cakes after 10 minutes but then keep setting your timer for 5-3 – 2 minutes after that – and pull when the tops spring back when you touch them or when a toothpick comes out just clean.  My middle pan took about 20 minutes to cook but my top pan about 14 – so again, just check and check often.  You don’t want to over-bake.

While cooling, make the filling.  Place the butter, cream cheese and vanilla in the bowl of your mixer (or with hand held beaters) and beat with paddle until smooth and creamy – for about a minute.  Scrape and mix again.

Add the confectioners’ sugar and pinches of salt and mix until smooth – about 1 minute.  Scrape and mix again.  If the mixture is too soft you can refrigerate for 20 minutes (especially if cookies are too warm).  Mine was just right.

With an offset spatula or knife spread filling onto the bottom of a cookie-cake and top with the bottom of another to form your whoopie pies.  Enjoy-

nutella fudge mini-cupcakes

Splendid little nuggets of goodness.  I mean ri-dic-u-lous!  If you are a Nutella fan then these are for you!!  Sylvie and I ate these right up.  I’m hoping Nutella fan Cousin Daniel did too (sent him a package).  If you are Nutella lover, try this recipe!  Nutella, eggs, flour and salt make Nutella flavored magic.  I paired these with caramelized bananas and some delicious ice cream and wow!!!  I don’t have much else to say about these.  They take only about 5 minutes to prepare, 10 minutes to cook and you’ve got a delicious treat.  No mess, no fuss…these are truly a winner.  Enjoy –

I doubled the batter to make 24 mini cupcakes.  Below is just for 12.  I imagine that they freeze well.  Do not over bake!  Oh, and if you do over bake, follow my friend Nora’s advice – she frosted the slightly overcooked cupcake with Nutella to add a little extra wetness and sprinkled with confectioners’ sugar.  Pretty and a good idea regardless…

nutella fudge mini-cupcakes (barely adapted from Fine Cooking Cookies 2010 Magazine):

1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour (look at baking tips for flour measuring)
1/8 teaspoon kosher salt, or a pinch
1/8th – 1/4 cup toasted hazelnuts (optional)

Nutella – to frost (optional)

*again, this makes only 12 mini muffins.  double the batter to make 24.

Preheat the oven to 350 degrees and place the rack in the center of the oven.  Line mini-muffin pans with paper liners.

In a medium bowl, whisk together the Nutella and the egg until smooth.  Add the the flour and salt and mix until blended.

Spoon the batter into the prepped pans about 3/4’s full and then sprinkle with the toasted nuts if you are using.

Bake until a toothpick comes out with crumbs (wet and a little gooey) – about 8-12 minutes.  Really try not to over bake.  The beauty is in their wetness which will dry out if overcooked.

Let cool in pan for 5 minutes then remove and let cool on a rack.  These are great served warm or room temp later on in the day.

Enjoy-

cinnamon snack cake (w/some whole wheat flour)

“Mmmmm…mmmm …can you pack this for my snack?” was the first thing Andy said to me after sampling this cinnamon whole wheat cake.  Sylvie said this is “extra good!” and Greg said “so good mom, really really good.”  And Conor, Greg’s friend said “Amazing – and I love that it is for snacking – not just dessert.”  Jason too, my non-chocolate loving friend was in heaven and said “this is right up my alley.  I love it!”  Alisa too – said it reminded her of Christmas but with out all the “awful orange and lemon peel” in the snack cake she ate at home in Austria.  Rob, he was my only one on the fence, although I think he was looking for a true dessert.  This is a basic cake – very easy to make.  No mixer.  Simple and tasty and  warm and inviting.  This cake is a “snack” cake, but it still is a cake with butter and sugar – but I guess the addition of whole wheat flour makes you feel like it is a bit healthier and can then eat as a snack?  Everyone in my house seems to think so!  (I do have it in the “healthier” category – but please note that it is not crazy healthy.  Just maybe better than other rich treats.)  As it baked, the cinnamon scent filled the house making our mouths water in anticipation.  I found this in my new cookbook, In the Kitchen With a Good Appetite by Melissa Clark . It is a wonderful book filled with page after page of delicious recipes – with many savory meals that I’m aching to make.  I’m  drawn to every recipe as each one starts with story or memory that is fully engaging.  Melissa includes the option of  a walnut streusel filling and topping (for this cake) which I’ll try next time and I think will satisfy Rob’s dessert needs – and post it then!  In the meantime, enjoy –

These would probably be great in muffin form as well – or a cupcake if you frost it.

cinnamon snack cake (from Melissa Clark’s book, In the Kitchen With a Good Appetite):

1 cup light brown sugar
2/3 cup plain low fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 large eggs
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 teaspoon kosher salt
2/3 cup unsalted butter, melted

Preheat oven to 350 degrees.  Grease sides and bottom of a 9×5 loaf pan and line bottom with parchment.

Whisk together the sugar, yogurt, vanilla and cinnamon.  Add the eggs, one at a time and mix well.

In a separate bowl, whisk together the 2 flours, the baking powder and soda and salt.

Whisk the flour mixture into the egg mixture until there are no streaks and no longer lumpy.

In three additions, gently and carefully fold the melted butter into the batter.

Pour into prepared pan and bake until golden brown and a toothpick comes out just clean.  I baked in the center for 55 minutes and 5 minutes on the top rack to brown a bit.  but it could take only 50 minutes depending on your oven.  Just watch and check!

Let the cake sit for 10 minutes on rack – then gently invert onto a wire rack to cool.  Enjoy –

blueberry raspberry muffins

Please read my earlier post (daryel’s which choc, mac-nut, coconut, cranberry cookies…3 below) and about the Greenwood Mountain Inn for details on how I met owner’s Daryel and Rob who were kind enough to share this recipe.  My Rob loved these.  Ate one the day we arrived and traveled with one the day we left (we were only there 2 days).  He was in muffin heaven.  Moist, filled with berry goodness and not too sweet – these are perfect for a Sunday brunch.  Sylvie, Andy and Greg loved them too.  Sylvie’s friend Alex sampled too and licked her fingers with great enthusiasm the day she came to play.  Simple and not fussy, this is a great go-to recipe.  In fact Daryel uses this basic recipe for all his muffins – be it berry, banana choc chip, pumpkin or lemon poppy-seed.  Experiment (maybe substitute some whole wheat pastry flour for the all purpose) and have fun!

Oh, these are very easy to make.  Very.

blueberry raspberry muffins (from the Greenwood Mountain Inn in Hebron Maine):

2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
2 eggs
1 cup milk
lemon zest from about a half lemon
1 cup fresh (or frozen but not thawed) blueberries
1/2 cup fresh raspberries (I smashed mine up – pureed with a fork – to spread the raspberry flavor throughout the batter)

Preheat oven to 375 degrees.

Whisk together flour, sugar, baking powder and salt.  Set aside.

Combine the melted butter, eggs, milk and zest and then mix into the dry mixture by hand (wooden spoon or fork).  Mix until just incorporated and try not to over-mix.

Smash the raspberries if you feel like it.  I like that flavor throughout – or smash half and leave some whole.  Anyway, fold in the berries and bake for about 22-26 minutes.  Just check often – with a toothpick and try not to over-bake.  You want these to be moist and tasty!

Sit back and enjoy-

marble cupcakes

I wanted to make a treat that would make both vanilla and chocolate lovers happy so I made these delightful marble cupcakes.  Andy, Greg, Sylvie – they all loved these and really enjoyed picking the one that suited them best.  Sylvie and her friend Melissa both picked plain (no icing which was shocking to me).  Yes of course, Andy and Leo picked chocolate icing – well, Leo ate only the icing, and Greg, my vanilla lover, picked his favorite white tops.  Ali and I also enjoyed our tiny tastes and I think Alisa’s family (they are visiting) did too (I see them disappearing :))  These are pretty with their swirl, but more importantly they are moist, simple and just plain good. A treat bound to cover all the bases – and make children and adults smile.  Enjoy with a glass of milk or yes, vanilla (or chocolate) ice cream.  Yum.

marble cupcakes (from Martha Stewart’s Cupcakes):

I was able to make 14, although Martha was able to make 16.

1/3 cup unsweetened dutch processed cocoa powder
1/4 cup boiling water
1 3/4 cup cake flour
2 teaspoons baking powder
1/2  teaspoon salt
1/3 cup milk, room temp
1/3 cup heavy cream, room temp
1/2 cup (1 stick) unsalted butter room temp
1 cup sugar
3 large eggs, room temp
1 teaspoon vanilla extract

10x (confectioners sugar) for dusting

vanilla glaze – (recipe from the 10x box that I happen to enjoy with a little bit of salt)

4 oz confectioners sugar (by weight) or about 15/16ths of a cup – almost a cup)
2 tablespoons unsalted butter, melted
1 -2 tablespoons milk
1/3 teaspoon vanilla extract
pinch kosher salt

chocolate ganache –

3 oz semisweet chocolate
3 oz heavy cream

Cupcakes: Combine the cocoa powder and boiling water and whisk until smooth. Cover with plastic wrap and set aside to cool a bit.

Preheat oven to 350 degrees.  Line muffin tins with paper.

Whisk together the cake flour, baking powder, salt.  Set aside.

Combine the milk and cream and vanilla and set aside as well.

On medium high speed, cream the butter and sugar with the paddle attachment until light, pale and fluffy  – about 5-7  minutes.  Scrape down the bowl and mix again.  Add the eggs, one at a time – beating well after each one.

On the lowest speed, add the flour mixture in three batches, alternating with two additions of the milk/cream mixture.  Start and end with the dry ingredients and mix until just incorporated.  Scrape the bowl as needed and mix again.

Measure out one cup of the batter and mix with the reserved cocoa powder mixture.  This is the chocolate batter.

Fill the lined cups with  spoonfuls of vanilla and chocolate batter – alternating…and filling about 3/4’s full.  Gently swirl the batter with a toothpick or paring knife in a figure 8 motion.

Bake – rotating the pan halfway through for about 20-22 minutes – until the tops are golden and a toothpick comes out just clean.

Let cool for 10 minutes.  Carefully remove cupcakes to wire racks to cool completely.

To finish, dust with confectioners sugar.  Or – top with ganache or vanilla glaze or both below.

ganache – chop chocolate and place in bowl.  Scald the cream – (heat until it almost boils.)  Pour hot cream over chocolate.  Let sit for a minute then stir or whisk until smooth.

Let ganache cool to room temp – or place in the fridge – as it cools, it will become firmer.  You can dip the cupcakes when it is more liquidy at the start or frost with a knife as it thickens.

vanilla glaze – place confectioners sugar and pinch salt in bowl.  Mix together the melted butter, vanilla and milk and pour into the sugar.  Whisk well to combine.  Add more milk if the mixture is too dry.  Dip cupcakes in icing – or let thicken (sit at room temp) and frost with a knife.  Thin with milk as needed.

1-2-3-4 cake (yellow cake)

This easy, tasty and delicious traditional yellow cake is better than any you can buy in a box.  All you need are the basics in your pantry and you’ve got good cake.  This one is filled with layers of lemon curd and has an easy sweet buttercream icing – but you can do any thing with this cake.  You can layer it with whipped cream, chocolate cream or icing, orange custard, jams and of course you can just eat it plain with a sprinkling of powdered sugar.  (That’s how Greg likes it.)  You can cube it and dip it in chocolate fondue – the ideas are endless.  Sylvie and I made this cake for her first book group.  We read 11 Birthdays and decided that a cake was necessary.  No more than a half hour later, the 1-2-3-4 cake was in the oven.  It got rave reviews and the moms were eager to split it up to bring home for their families 🙂  I will continue to make it again and again.  Hope you do too.  Enjoy-

You can also make these as cupcakes.  It should make about 32 standard muffin cups.  More directions below.

1-2-3-4 cake (you can find this recipe in many many cookbooks – I have it hand written in my little personal book – not sure where mine originated from):

1 cup (2 sticks) unsalted butter, room temp
2 cups sugar
3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degrees.  Butter or spray 2 round 8 or 9 inch cake pans.  Line with parchment and spray and butter again.  Lightly dust with flour.

Remember to pull butter before you bake – and cut into small pieces.

Sift the cake flour, then measure it and place in a small bowl with the baking powder and salt.  Set aside.

Separate the eggs.  Measure the milk and add the vanilla to it.

Beat the butter until light and fluffy.  Add the sugar and beat until light yellow and very fluffy.  5-7 minutes or so.  Scrape and beat to mix again.

Add the egg yolks and beat them in one at a time.

Add the flour and milk in parts.  Add about 1/3 of the flour mixture on lowest speed, then half the milk, and repeat adding the flour in 1/3’s – ending with the flour.  Do not over mix.

Next, beat the egg whites until they hold a soft peak shape.  Place them in mixer – and beat on medium then medium high speed until you see them thicken and get white and fluffy.

Now take about one third of the whites and gently spoon into the butter batter.  This will lighten the batter and make it easier to fold in the remaining whites.

Fold in remaining whites – gently with a rubber spatula being careful not to overmix.  (Folding is more delicate than stirring.  Use the spatula to lift up some of the batter from the bottom of the bowl and fold it over the egg whites.  Turn the bowl a little and fold again.  Do that just until the egg whites are mixed in.)  This will generate a more delicate texture.

Divide the batter between the two pans and bake for about 23-25 minutes.  They are done when a tooth pick comes out clean and the cakes are lightly browned.  Remove from oven and cool on rack.

If making cupcakes, line muffin cups with paper – and fill each cup half full with batter.  350 degree for about 22-25 minutes – or until a toothpick comes out clean.

Yum!  Enjoy.  I will later post the icing and the lemon curd – but do anything with this cake!

chocolate chip (whole wheat) muffins

Greg kept saying…are these healthy?  Are they?  I said no not healthy at all (since he as an immediate aversion to anything whole wheat).  He sat down, took a bite and said, mmmm…good.  “These are good.”  I came clean.  Told him they were made with white whole wheat flour – and he said really?  Really?  And he said, yeah, well, these are good, but not great.  I’ll take it, these are good!  Certainly not a healthy healthy snack with the butter and sugar, but the whole wheat flour makes me happy.  Andy, Sylvie, and Danika all loved them.  Ali too – she and I both enjoy the nuttiness that the flour brings and the extra bite as well.  There are many chips and a sprinkling of sparkling sugar so really who am I kidding.  Anyway, nice treat for all – brunch, afternoon and as always in that vanilla ice cream!  Enjoy-

Add a little cinnoman or some nuts to change it up a bit.

chocolate chip (whole wheat) muffins (adapted from The King Arthur Flour catalogue):

Makes 12 muffins

2 cups King Arthur white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter (one stick)
3/4 cup sugar
2 eggs
1/2 cup milk (I used 1 percent any will do)
1 1/2 cups chocolate chips (or less as this is a lot!)
coarse sparkling sugar for topping (optional), or granulated sugar, or leave plain

Preheat oven to 350 degrees.  Line muffin pan with paper, or butter the mold.

Whisk together the flour, baking powder and salt and set aside.  (If adding cinnoman – add a 1/2 teaspoon to the dry ingredients.)

With paddle attachment, beat together the butter and sugar until lighter about 4-5 minutes.  Add the eggs, one at a time, and scrape the bowl, mix again.

Add one third of the dry ingredients on lowest speed, when almost incorporated, add 1/4 cup of the milk, then add the next third of dry ingredients, followed by remaining milk – and finish off with the dry ingredients.

Remove from mixer and fold in chocolate chips.

Spoon batter into muffin molds –  they will be full.  Sprinkle muffins with sprinkling sugar or sugar (if you are using).

Place in oven on rack in middle of oven and bake for about  29-34 minutes – – until a toothpick comes out clean.  Really try not to over bake them.

Let cool for 5 minutes, then gently pull them from the mold – and let cool on a rack.

Enjoy!

doughnut topping (for muffins)

This donut topping is just delicious.  Really simple…just cinnamon and sugar – on top of melted butter.  What is not to like?  Sadly, the muffin I tried was not too terrific, but I needed to share the topping.  Great for blueberry, raspberry, blackberry, apple or pear muffin…this is decadent and an nice change from a plain or streusal topping (although I do love streusal!)  Dip, coat and enjoy!

 

doughnut topping (from Flo Brakers Baking for All Occasions):
1/2 cup sugar
1 1/2 teaspoons cinnamon
or 1  teaspoon cinnamon, and 1/2 teaspoon cardamom
(you will have leftover dry mix, just bag and save for next time)
2 oz melted butter

When muffins are still warm (10 minutes out of oven), dip tops in melted butter, then roll into bowl of cinnamon sugar to coat.  Place on rack to cool.  Enjoy!