Chemistry class used to be the place to be when I was in school! I was lucky, I had 4 really close friends who sat by me on those really high lab tables. My friends were 4 extremely funny, smart, geeky guys who always made sure we got an “A” on the lab and had a blast while doing it. It was a fun class that was mostly hands on and sometimes I still bring out the science geek and itch to experiment!
Times like these are when I go into my kitchen and usally mix and match 3 or 4 different good recipe in hopes of making one absolutly amazing one. Some of my best recepeis came from days like this. But, like most experiments I touch, the results sometime blow up in my face with a cloud of smoke..literally!
The truth is I love baking and am usually really good at it, but I’m still learning the exact science to it.
The other day I was out of chocolate chips and really craving chocolate muffins. But, what are chocomuffins without the chocolate chips? In my opinion it’s like a park with no swing…it’s not complete and a big disappointment..NO FUN! I was about to decide on settling for an amazing muffin recipe I love that involves strawberry preserves when I came up with the brilliant idea to mix the two in hopes of kicking my chocolate craving with the Cocoa in the choco muffin recipe while using the preserves to add an interesting kick so the chocolate chips would not be missed.
I also decided to use the sour creme from another favorite muffin recipe to add that density and really decedent taste I love. In my head it was the perfect combo.
So I put on my yellow apron and got to creating. I stuffed all 3 recipes into one, tasting the batter often to determine what it needed and adding stuff to get the consistency right. I cut back on milk so I could add sour creme, added a bit less sugar since I was adding some sweeter preserves, and so on and so on. One of my kittys was determined to help and watched from her perch on my open kitchen window. I spent quite awhile trying to get the recipe just right, a great way to spend an afternoon.
In the end they came out looking really good and they did not taste bad. BUT, they deffintly were not the best eather. I think I should have added more preserves along with some cut up strawberrys and those chocolate chips! It was a great muffin base, EXTREMILY moist, but it needed more of a kick! Regardless they were eaten, but next time I hope to do more experimenting to make them better.
◊ Choco with a hint of strawberry preserves Muffins ◊
Ingredents:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
3/4 cup sugar
1 cup milk
1/3 cupvegtible oil
1 egg
1 teaspoon pure vanilla extract
2 tablespoons sour creme
5 tablespoons Strawberry preserves (feel free to add more!)
Optional chocolate chips and cut up strawberrys, HIGHLY reccomended!
Directions:
1) Preheat the oven to 400 degrees F and line muffin tin with muffin papers
2) Add flour, baking powder, baking soda, cocoa, and sugar into big bowl and mix well
3)Add milk and the egg and stir well befor adding extract, oil, and sour creme. It’s ok for it to be a bit lumpy! Lumpy batter makes great muffins.
4)Fold in preserves and hopefully starwberry pieces and chocolate chips.
5)Spoon into the prepared muffin cases. Bake for 15-20 minutes or until the muffins are dark, risen and springy.