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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   

Do you know the Muffin Man?

Do you know the Muffin Man? I know he lives on Drury Lane, but that’s about all I know. And now that the song is stuck in my head (and probably in your head, too), we can talk about some muffins.

I love muffins. It’s like eating cupcakes, but for breakfast. And it’s totally allowed! There’s a whole range of muffin varieties, from the ultra-healthy fruity ones to the indulgent sweet treats.

Here are two for you to try. The Glazed Doughnut Muffins come from the My Baking Addiction blog, and the Chocolate Overload Muffins were featured on the Kleinworth & Co. website.



Glazed Doughnut Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter, melted
1 cup confectioners’ sugar, sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat the oven to 425 degrees. Lightly grease a standard muffin tin, or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray. In a medium-sized mixing bowl, cream together the butter, vegetable oil and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15-17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.





Chocolate Overload Muffins


4 cups all-purpose flour
1 1/3 cup Dutch process cocoa powder
1 cup granulated sugar
4 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
plus more for sprinkling on top
1/2 cup dark chocolate chunks
2 2/3 cup milk
2/3 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1/3 cup chocolate jimmies

Preheat oven to 400 degrees. Prepare 32 muffin tins with paper wrappers or cooking spray. In large bowl, combine all dry ingredients except chocolate jimmies. In separate bowl, combine liquid ingredients and whisk until incorporated and egg yolks are broken. Fold into dry ingredients—don’t over mix but make sure you don’t have any dry spots. Spoon batter into prepared tins about 3/4 of the way full. Sprinkle on additional chocolate chips and chocolate jimmies. Bake 20-23 minutes or until toothpick test is clean. Cool in tins about 10 minutes before moving to wire rack to continue cooling completely. Store in airtight container at room temperature.



Holyoke Enterprise May 22, 2014