I love blueberry muffins!!!!! A friend of mine bought me blueberries from the grocery store because sometimes they’re difficult to find (and they tend to be super expensive)… And so I made some blueberry muffins!!!!! YUMMM!
Fresh Blueberries!!!!! YUM!
When mixing the blueberries into the muffin batter, it’s best that you roll the blueberries in flour first so that later when baking, they blueberries don’t explode. Instead, they tend to stay whole.
Ready to be put in the oven!
Perfect little blueberry muffin! I sprinkled a little bit of white sugar on the top before baking so that it has a nice glossy look (and it’s tasty too!)
Care for one? 😉
Thanks for stopping by!
In preparation for my cousin Joe’s family birthday party at my parents’ house (that Katie’s Cookies was asked to cater all the desserts) I made the batter to my zucchini chocolate chocolate chip muffins the night before the party.
Of course I took advantage that I was able to use my mom’s KitchenAid mixer using the attachment to grate the zucchini!!!
It allowed me to grate 4 zucchinis in no time!!!
I left the batter in the refrigerator overnight and it was perfect the next morning, ready to be put in the oven!
I bought little paper baking cups to make it easier to take them straight out of the oven and pop another batch in. They worked out great!
But the thing that worked out the best, was using my new kitchen toy…. a small ice cream scoop! It made it so easy to spoon the batter into each individual baking cup!
By using the small ice cream scoop… there are no drips on your pan or countertop (aka – easier clean up!)
In the oven… making 48 mini muffins at a time!
They turned out great! Very daaaark chocolate! 🙂
Hi everyone! I just wanted to touch base with you… I haven’t forgotten about you or this blog, I promise! However the summer has been hectic and hot which makes me a slacker in the baking department! As some of you know, I’m no longer in Madrid. I am back in the United States for the summer. Again I apologize to all of you who have tried to order things from me since I’ve been here… trust me, cupcakes don’t ship very well unless you don’t mind them being squashed! And honestly, I can’t get over how expensive it is to ship things from the US to Spain nowadays! Anyway, I digress!
We did get one rainy day that cooled down the heat a few weeks back. This was such good timing because I was invited to a friend’s house for a party… so naturally I wanted to bake something!!! I decided on my banana chocolate chip muffins which never tend to disappoint! I actually brought my silicone mini muffin cups with me from Spain so that I’d have them here for the summer! Here are some pictures… I had an additional 12 muffin cups because my mom bought them for herself back at Christmas and I couldn’t believe that I was the first one to use them!! haha
I love my mini muffin cup rainbow! 😉
I usually cut the sugar way down when I have really ripe bananas because the bananas alone provide enough sweetness. PS: This is the sugar container at my parents’ house where I’m staying this summer… I have to get my hands on one of these tupperware sugar/flour scoops!!
I got to use my mom’s KitchenAid!!!!! ….someday…someday I’ll have one of my own ❤
Fresh out of the oven!
They’re even better because they’re bite size!
Stay cool in the heat fellow bakers!
As a kid my family and I would go visit my great grandparents and we would always go to this awesome restaurant called the Dansbury Depot which was made from really old train cars. I recently learned that there was a kitchen fire a couple of years ago that forced the Depot to shut down. Soon after the fire, the town fought to have the Depot renovated and moved to a different location… so it open again!
Anyway, this all got me thinking about the AMAZING lemon poppy seed bread that also goes hand in hand with the memories of being with my great grandparents and the rest of my family and watching the model train ride around the top of the rafters of that train car restaurant. So I went searching for poppy seeds and I found them the other day in the store TIGER of all places. I made muffins instead of the bread because, well, muffins are more grab’n go friendly!
These are the poppy seeds that I bought. They originally came in a bag, but I bought this cute little container from TIGER as well! (For only 1 euro) 😉
YUMMMM! They turned out so well! Although next time I think I’ll add in some lemon zest (not just lemon juice) to give it more of a zing!
I love making mini muffins too! I can’t wait to make them again!
As always, thanks for reading! I love reading all your comments, so keep them coming! 🙂
So I had been on the search for blueberries for a while only to find that they are SUPER expensive here in Spain. I was kinda hoping that they would be cheap like strawberries are here! Anyway, so I got a tiny little pack of them for 3 euros the other day and decided that I could spread them out and make them last longer if I baked them into muffins!! I did so, and I decided to freeze a bunch too so that I could make them last longer and not be tempted to eat them all at once!
(Some of the muffins kind of exploded!! hehe)
Oooooh they were good! I’m happy I still have some in the freezer! 😉
Hi again everyone!
As I mentioned before, I like to experiment when it comes to baking – I make my own rules. Even though with all the measurements and detailed instructions that come with every recipe, to me, those “rules” are made to be broken. For me, baking is not a science but rather an art 🙂
Ok let’s get to it! I had an extra zucchini in the fridge and I didn’t know what to do with it. So I went to one of my all time favorite recipe websites: allrecipes.com. There you can click on “ingredients” and just search for recipes that contain the ingredients you have in stock. You can also put ingredients that you don’t have. So I narrowed my search and came across a “Zucchini Chocolate Chip Muffin” recipe.
As I began to shred the zucchini, I decided I wanted to add some things to the recipe. So I started with the basics (what the recipe called for) and then began to experiment a little….
The two ingredients that I added were whipping cream and pure cocoa powder. Since I was adding a “wet ingredient” as well as a “dry ingredient” I didn’t really need to take away any flour or add in any more milk than what was called for in the recipe. But I always ‘eye ball it’ because I kind of just know when a batter has the right consistency. One trick that always turns out well for me is that I always mix together all the wet ingredients first (which include all the ingredients you see in the picture below). I’d also recommend that when you work with cocoa powder that you mix it in with the wet ingredients as well although some recipes will instruct you do otherwise.
Then I add in all the dry ingredients and then the zucchini and chocolate chips last.
As strange as this is going to sound, I first got the idea of using an ice cream scooper to pour the batter evenly into every silicone muffin cup from the tv show Desperate Housewives haha. Then once I got hooked on the show Cupcake Wars, I realized that that’s a pretty standard way to cut down on the drips and mess of it all especially when dealing with muffin batter. It always tends to be more liquidy than say cookie batter.
As you can see, I need to try to find a tiny ice cream scooper because for my mini muffin cups, I don’t yet have a good non-drip system!!
The great thing about this recipe is that the cocoa powder really helped to mask the fact that there was zucchini in the muffins. I gave a few of my friends some of the minis and asked them to guess what was in them… They were making some wild suggestions knowing that I like to experiment with different ingredients… but they said that they never would have guessed zucchini. I’ve already made them twice! I tend to always test out a new recipe two or three times before they make it into my recipe card box. 😉
I hope you’ve enjoyed reading! Let me know how it goes if you decide to give them a try!! 🙂
Keep an eye out for my next posts on…
A 2-decker Vanilla Cake with a Vanilla Pudding Layer, topped with Chocolate Whipped-cream and Sugar Icing
Zucchini Chocolate Chocolate Chip Muffins
(A recipe that I tampered with 😉 that were eaten in less than 24 hours – good thing I took “before” pictures)!!!!!!