muffins

carrot bran (with and without cream cheese), chocolate chocolate 

it's not that i hate muffins...

i fond memories of muffins. when i lived in nz, i would pop over to the market after school and pick out the most gigantic banana split muffin i could find. the quality was probably comparable to say, perkins. but there is something about teaching that makes me crave curious food.

but bran?? and raisins?

i did my best to distract from the healthiness with tasty things like pineapple and apple sauce.
and then just filled them with cream cheese.

carrot bran muffins (with cream cheese filling)
adapted from king arthur flour and food.com

1 ½ cups flour 
¾ cup brown sugar   
¾ cup natural bran  
1 teaspoon baking powder  
1 teaspoon baking soda  
½ teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon ground ginger 
1/2 teaspoon of allspice

2 eggs 

1/4 cup cooking oil 

1/2 cup applesauce 

1 cup grated carrot 

1 cup crushed pineapple in juice

preheat the oven to 400f.

combine the dry ingredients in a large bowl. 

in a separate bowl, whisk the eggs until frothy. add the oil, apple sauce to the eggs.

stir the egg mix into the dry ingredients. add the carrot and pineapple. stir just until combined.

filling

8 oz cream cheese

1 tsp vanilla

1/4 tsp orange extract

1/4 cup sugar

combine all ingredients and set aside.

for a standard size muffin tin, drop a generous tablespoon of batter into each cup (i lined the tins for easier clean up and handling). the batter should cover the bottom of the tin. 

drop a tablespoon of filling in each tin. cover with another generous tablespoon of carrot batter.

leave about a 1/4 inch of space in each cup. 

bake for about 20 minutes.

chocolate chocolate muffins

adapted from king arthur

2/3 cup cocoa powder
1 3/4 cups flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon ground espresso
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chunks
2 eggs
1 cup buttermilk
2 teaspoons vanilla
1/2 cup melted butter.

preheat the oven to 400f. line muffin tins.

in a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso, baking soda, salt.

in a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla. add the wet ingredients, along with the melted butter, to the dry ingredients, stirring just til blended. stir in 3/4 cup of chocolate.

fill muffin tins 3/4 full. top each with a few pieces of remaining chocolate.

bake for 20 to 25 minutes