Things have been busy lately, so I was thrilled to have some down time in the kitchen today to bake something fun. It had to be something I didn’t need to run out to the store and buy extra ingredients for, because I really hadn’t planned ahead. I wanted to try out a recipe from a new cookbook my sister gave me by Gale Gand. It’s called Chocolate & Vanilla. For those of you who haven’t heard of her, Gale Gand is the executive pastry chef of the acclaimed restaurant Tru in Chicago (on my list of to-do’s if we ever make it to Chicago). She is also the host of Sweet Dreams, which was the Food Network’s first daily show devoted entirely to baking. Besides being full of wonderfully indulgent recipes, the cookbook also offers lots of helpful tips when baking with chocolate or vanilla. It did not take long for me to find the perfect recipe!
Mini Chocolate Chip Muffins
1 cup chunky peanut butter (I used regular)
1 large egg
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 cup whole milk (I used skim)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
With a stand mixer or handheld beater, mix the peanut butter, egg, and granulated and brown sugars until smooth. Add the milk in thirds, mixing well after each addition.
In a medium bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the peanut butter mixture. Combine on low speed just until the flour streaks disappear. Stir in the chocolate chips.
Spoon the batter into the muffin cups, filling them three quarters of the way to the top. Bake the muffins for 10 to 15 minutes, or until the muffins have puffed and are firm on top. Remove from the oven and let cool in the tins.
Until next time,