Chocolate Muffins

I have a confession to make...a client ordered a dozen chocolate muffins the other day and I didn't have time to test a recipe, so I had to send out something I wasn't happy with. I never send out anything unless I am 100% satisfied with the product, but the other day, I was in such a rush to get a breakfast order out the door, that my little heavy lumps of muffin had to do. 

They were edible, and tasty. Just not something I was proud of. I want people to be talking about my food for months, and how it was the best they had ever had. That's what keeps people coming back, right. 

After my embarrassing delivery, I sat down and vowed to find / create the perfect recipe. I need a recipe that is quick to put together, always works, and is chocolatey rich and delicious. DELICIOUS, I say. 

Chocolate Muffins
Makes 12 regular sized muffins
Recipe from King Arthur Flour

2/3 cup dutch-process cocoa
1 & 3/4 cups flour
1 & 1/4 cups brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons white vinegar
1/2 cup butter, melted

Preheat oven to 400F.
In a large bowl, mix together the sifted cocoa powder, flour, sugar, baking powder, baking soda, salt and chocolate chips.
In a large measuring cup, whisk together the eggs, milk, vanilla and vinegar. Add wet ingredients, along with the butter, to the dry ingredients, stirring to blend. Just make sure everything is combined well.
Scoop into 12 muffin cups, bake for 15-20 minutes, or until a cake tester inserted into the center of  the muffin comes out clean. Remove from oven and leave for 5 minutes before transferring to a wire rack.

Enjoy!

PS - the muffins I sell are based on this recipe, just a bit more decadent!

Ham & Cheese Waffles

I tried the Rachael Ray waffle method of putting brownie batter into my waffle iron - no luck! The entire mess completely stuck to my non-stick waffle iron. Yes, I know, nothing is meant to stick to a non-stick surface, but I guarantee you, I was scraping that muck off my waffle iron for hours. Never again, as delicious as that sounded.

When I came across this recipe from Bon Appetit (in the March 2012 edition), I literally could not wait to to try it. Perfect for brunch, perfect for lunch and even perfect for dinner. Perfect for breakfast too! They are so delicious, they will be making their way onto my plate sometime soon...and yes, I am still using up that leftover ham from my last post.

These waffles are surprisingly light and crisp and the ham and the cheddar is baked right in the batter, so every bite is filled with the sharp and salty flavours of cheddar and ham. Of course, I added more cheese and more ham to mine.

Ham & Cheese Waffles
Makes 6 (their recipe says 12, but I must have a bigger iron)

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup

Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Enjoy!