After a week of trying to squeeze a little knit or stitch time into my days, I've finally given up and surrendered to the force known as *holiday prep*. Hurricane Molly blew in and out of town in 48 hours and in that time, I put over 200 miles on my car, chauffeuring to shopping destinations, medical check-ups, several yarn shops and the airport. Since she never lived in this city, she doesn't know her way around and, truthfully, we had a lot of fun as we ran around, crossing things off her lists. When she flew out on Friday for a visit with friends, I expected to putter around this weekend, getting ready for our annual Thanksgiving trip to Baltimore. That is, until M asked on Friday night, 'So, what did you decide to make for tomorrow?' Huh? Saturday ended up totally lost because I'd forgotten about a commitment we had, complete with 'bring a side dish'. That left Sunday for my holiday baking.
Last year I explained how in my family, I'm known as the muffin aunt. And this Thanksgiving will be no different. Yesterday, I baked eight dozen muffins...blueberry, cranberry oatmeal, ginger molasses, whole wheat date, apricot almond and chocolate chip. Our family's tribe of kids must be growing up because while the chocolate chip muffins were always the top request, last week I had several inquiry emails wondering if I'd be bringing the apricot almond muffins this year. *hint hint* To be safe, I made two dozen. They're my favorite, too, and I posted the recipe for them last year.
However, I know there'll still be a few stumbling down in the morning, asking, 'Where are the chocolate chips?' And they'll be there, with nuts or plain. Here's my recipe.
Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1/3 cup firmly packed lt. brown sugar
- 1/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 1/2 cup butter, melted and cooled (1 stick)
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 1 package (11.5 oz.) milk chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
1. Preheat oven to 400 degrees. Grease twelve muffins cups. (I use the paper inserts.)
2. In a large bowl, stir together flour, sugars, baking powder and salt. In another bowl, stir together milk, eggs, butter and vanilla until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
3. Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until cake tester inserted in center of muffin comes out clean.
4. Cool 5 minutes before removing muffins from tin; finish cooling on rack. Store in airtight container. These muffins freeze well. Makes 12 muffins.
* * * * * * *
Last night, I wrapped them in tinfoil (sixteen 6-packs) and put them in the freezer. Hopefully I won't forget them when we leave. (My annual fear.) Today I'm working on packing suitcases and wrapping Christmas presents, which we try to bring and distribute at Thanksgiving to avoid those long lines at the post office a few weeks later. I wasn't able to finish the gift shopping, but although I'll still be in line, at least my load will be smaller. Ok, allotted blog time for today is over!