Sunday, October 3, 2010
Ari's Pumpkin Patch Muffins with Chocolate Chunks...
I couldn't help but think how baking with Ari reminded me of baking with his mama when she was little. Patiently awaiting for instructions, anticipating my cue to turn the mixer on, and when the bowl was lowered, putting his finger in, slowly lifting it to his lips, then, looking at me with those big brown eyes and saying, "I taste?" Of course, the finger was in his mouth before I could answer :)
Baking with children is so rewarding. I loved baking with Maddie back in June, watching the delight on her face as she completed each task I gave her. I got to have the same experience with Ari this morning and it's the best feeling to start the day. When he took a bite into the muffin he had helped create, he said, "Mimi, I happy!" What else can I say.
Ari's Pumpkin Patch Muffins with Chocolate Chunks
1/2 c (1 stick) unsalted butter, softened
1/2 c vegetable oil
1 c brown sugar, packed
1/2 c granulated sugar
2 T molasses
2 large eggs
1 can (15 oz) organic canned pumpkin
2 3/4 cup all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
1/2 tsp. freshly ground nutmeg
1 c buttermilk (or soured milk)
1 c dark chocolate chunks
Preheat oven 375F-degrees. Spray muffin pan with non-stick spray or use papers.
In the KitchenAid, using the paddle attachment, beat the butter, sugars, and molasses together until fluffy.
Add the eggs, one at a time, beating well after each one, then, the canned pumpkin is mixed in well.
I measured out all the dry ingredients, including the spices and Ari added then, alternately with the soured milk (1 cup milk with 1 tsp. cider vinegar). Finally, he added the cup of chocolate chunks.
Scoop the batter into the prepared muffin pan and bake 20-25 minutes.