The Super Bowl is over and what a game it was. I always love it when the final game is close. There were too many Super Bowls over the past years that were over by the time the halftime show started. Our family was all happy that the Giants won and Eli showed once again that he is one of the best clutch QBs.
With the end of the Super comes a shift on the Black Peppercorn. Throughout the first 5 weeks of 2012, it has been all about appetizers and snack foods here. But now, in the same way that seasons change, there will be a different collection of recipes popping up here. The last 5 weeks have been all about salty snacks and over the next few weeks there will be a bunch of sweet treats! The next few weeks in our house are filled with all our kids birthdays and Valentine’s Day as well. As a result of those special days I will be highlighting some nice desserts.
Tomorrow is my daughters birthday! Mary is going to turn 5 years old and she is so excited! The kids always get to pick their birthday meal and Mary has chosen a turkey, stuffing, mashed potatoes, corn on the cob and Texas chocolate sheet cake. Yes, Mary is turning only 5! She loves turkey and this is the second birthday that she has requested this for her dinner. I was surprised she asked for Texas sheet cake but she watched an episode of America’s Test Kitchen with me in which they made one. She thought it looked delicious, so that was her cake of choice.
Today though, I want to share a simple muffin recipe. These muffins are made with Hershey’s Chocolate Chip Minis. I have a standard muffin recipe that I love to mix up by adding different fruit, chocolate chips, or nuts. These muffins always come out moist and almost cupcake like in texture.
- 2 cups cake and pastry flour
- ¼ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 cup chocolate chip minis
- coarse sugar (optional)
- In a large bowl, whisk the flour with the baking soda, baking powder and salt. Set aside
- With an electric mixer cream together the butter and sugar. Beat in the eggs and sour cream until smooth and creamy.
- With an electric mixer on low, or with a wooden smooth, mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter.
- Scoop the muffin batter into a greased muffin tray. There should be enough batter to fill 12 muffin cups. If desired, sprinkle the tops of each muffin with coarse sugar.
- Bake at 400F for 15-18 minutes. Check with a toothpick and it comes out of the muffin with no batter, they are done.
- Cool on a wire rack.