Here is a typical look of dutch weather in the winter..foggy,grey,rain,and you have to turn your lights on in the early afternoon sometimes. Sometimes it's hard to be happy when it looks like this day after day.. So what do you do? Well you bake these babies...
Chocolate cures almost everything..Im almost certain of it. When the weather is total crap out, there is nothing better than baking up something chocolately. I found this great recipe over at Lynn's Cooking Adventures. These can be made several different ways. Her original recipe started out as a quick bread and then she tried it out as a muffin..such a cool idea. I went one step further by making them in a mini muffin tin. These two bite beauties are moist and chocolately and go so well with a cup of coffee. You can freeze these aswell..wich is what I did. I got 52 mini muffins. I froze over half to be enjoyed at a later date.
Buttermilk Chocolate Muffins
1/2 cup Butter; Softened
1 cup Sugar
1 cup Buttermilk
1/2 cup Unsweetened Cocoa Powder..I used dutch cocoa
1-3/4 cup Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup Chocolate Chips..I used half chocolate and 1/2 vanilla chips
Pre-heat oven to 350 or 180 celcius. In a bowl combine the flour,cocoa,baking powder,baking soda,and salt;whisk and set aside. In a large bowl with a mixer cream together the butter and sugar until fluffy. Beat in the eggs, one at a time. Turn off the mixer and stir in the buttermilk with large spoon. Pour in flour mixture into buttermilk mixture and mix just until combined; Mix in chocolate chips.
To make a quick bread grease the bottom only of a 9x5 inch loaf pan. Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Cool for 15minutes before removing from pan and cooling completely on wire rack.
To make regular muffins or mini muffins,lightly spray cupcake pan with nonstick spray. Fill cups 2/3 full and bake for around 15-18 minutes. My mini muffins were done in 15 and larger ones would be around 18.