It has been a while since I have participated in Taste and Create one of the very first events to grace the pages of More Than Burnt Toast. This time honoured event is the brainchild of Nicole (aka Myamii) over atFor the Love of Food. I love to visit her site for all the delicious recipes and tidbits. She is very generous and always helpful whenever I have a question...or two. She has also been a long-lasting competitor in the Foodbuzz quest to find the next Food Blog Star and has made it to the video stage so far. You go girl!!!. If you haven't had the chance to visit please take the time...you will be glad you did.
The premise of the Taste and Create event is simple. We are paired with another blogger ... we choose a recipe from their extensive posts...we prepare the dish and then... blog about it. I love this event because I am able to showcase someone else's blog, a favourite dish or just "chat up" a friend. The blogosphere is filled with delicious recipes that are piling up waiting in the wings for me to try. It's time to get some of them out from the blogosphere and into my kitchen!!!!Taste and Createallows me to to do just that!!! What could be better!
I finally decided upon Creamy Hot Chocolate Muffins since they were too adorable not to give them a try. As she says, "It tastes like creamy hot chocolate in muffin form." Love the concept Elizabeth, especially for kids! I would love to try them with apple so that will be my next kitchen experiment.
** Creamy Hot Chocolate Muffins**
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
Heaping 1/2 cup sugar
2 large eggs
1 cup milk
6 tablespoons melted, cooled butter OR sunflower oil
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa
Preheat oven to 400 degrees. Grease mug(s). Sift together flour, baking powder and salt. Sift in sugar.
In a separate bowl, beat together two eggs (I use a fork). Beat in milk, butter or oil, and vanilla extract.
Make a well in the middle of the dry ingredients. Stir in wet ingredients stirring until just moistened. Beware of over stirring!
Divide batter into two bowls. Add unsweetened cocoa to one of the bowls of batter and stir in. Fill mug by alternating spoonfuls of chocolate dough and white dough.
Fill to 3/4 of the way full. These rise, a lot! I like my muffins to be super tall so I fill mine fuller than recommended ☺. Bake for 15 to 20 minutes until tops are light, light brown and spring back when touched.
Grab a spoon and enjoy your heaping mug full of creamy, dreamy, hot chocolate muffin!
Next what the President's Choice brand of companies gave to me on 2 consecutive days were a Canadian classic Butter Tart Square mix with a rich buttery crust and a lusciously sweet, sticky topping PLUS for the chocoholics un your life a Belgian Chocolate Square mix which are a perfect combination of cake and brownie. You can use the above square gift pans and gift them to that special someone or you could mix them up quickly for unexpected quests. These will make two of the most all-time singul dessert squares ever!!
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