Easter leftover muffins
Soren and I like to bake together, and the forecast was calling for rain today, so we decided to whip up a batch of muffins. His first choice was banana chocolate chip, but I checked the freezer and announced we were out of bananas. This caused some confusion, as there were unripe bananas sitting on the counter. A discussion on ripeness followed half-heartedly (science was my worst subject), and we pulled out a cookbook for some inspiration. As we were flipping pages I looked at our massive pile of Easter candy, and tried to think of how we could incorporate some of it into the muffins. Raspberry Pear Double Chocolate Muffins were born… and they were delicious!
1/2 cup melted butter
3/4 cup 1% milk
2 large eggs
3/4 cup of sugar
1 tablespoon baking power
pinch of salt
dash of cinnamon
chopped chocolate - I used some of a white chocolate bunny and some semi-sweet chocolate chips
raspberries - washed and halfed - I used about 20 berries
1 ripe pear, peeled and chopped into small bits
mix wet ingredients. mix dry ingredients. add dry to wet, mix to incorporate. add chocolate and fruit, mix roughly. divide into 12 lined muffin cups and bake at 350 for about 25 minutes - until golden brown.
note - these muffins are quite cake-like. Not in sweetness, but in lightness. They pair perfectly with coffee!