muffins an’ movies, mmmmmmm

It was a muffin and a movie kinda night.

The spiritual center hosts the film club's free movie night twice a month. About half an hour before the 7 o'clock short and film, people gather in the basement kitchen for homemade soup in giant pot, bread, wine, dessert, fruits or anything else we contribute.

This month's movies are a nod to food porn.

Last week's showing was "Babette's Feast," next it's "Big Night" — "a failing Italian restaurant run by two brothers gambles on one special night to try to save the business" is how imdb.com summarizes the plot.

I brought mocha chocolate chip muffins.

The recipe's amusingly simple. They're not overly sugary — light fare to satisfy a sweet tooth.

And it's easily tweaked.

For example, next time I'd use all brown sugar instead of the white called for, or a mixture thereof with a favoring of the brown, because I thought the muffin needed a little more depth of character on the sweetness level.

Also, I thought the batter was a tad bland and needed zip so I added cinnamon. Which was a smart addition since cinnamon pairs well with both chocolate and coffee. The finished product had that little kick. You could just as easily leave it out.

And just as easily do without the coffee and use milk instead. OR up the coffee and reduce the milk accordingly (which is what I'd do next time).

You can also increase the amount of chocolate chips. Because you can never have too much chocolate.  Well, you can but I guess that's why someone started up Weight Watchers. I added another 1/2 cup or so over the 3/4 cup it calls for and was liberal with the sprinkling.

I'd sum this up as a basic muffin recipe with a lot of possibilities, with major points going to its low sweetness. (Too many foods are ruined, not enhanced, by sugar but that's another posting 🙂 )

The comments were positive, I saw at least one gentlemen go back for seconds. Check 'em out and P.S. you don't gotta wait for movie night.

 

Mocha Chocolate-Chip Muffins

1-3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips, and more for sprinkling on top (I put about 1-1/4 cup into the batter, then sprinkled liberally)
3 Tbsp good quality cocoa powder
3/4 cup sugar (ed. note: use white or brown or a mix)
3/4 cup milk
1/4 cup strong coffee, room temperature
1/3 cup, plus 2 Tbsp vegetable oil
1 egg
1 tsp vanilla extract
1 to 1-1/2 tsp. cinnamon – option
al

1. Sift all dry ingredients together in a bowl.

2. In a large measuring cup, mix all wet ingredients. Add the wet ingredients to the dry and stir ONLY till moistened. Don’t overmix quick breads, such as muffins, or they can get very tough

3. Line a muffin tin with paper liners and fill with batter. Sprinkle with chocolate chips. Bake in 400 degree oven for 18 minutes. Yield: 12-16 muffins.

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