Molasses Chocolate Chip Muffins
November 20, 2010 § 2 Comments
|Served with a bit of butter and a bit of molasses.|
This recipe comes from Tasha of the lovely blog Voracious Eats. If you don’t know Tasha’s blog, you should; it is excellent. She had been a committed vegan activist blogger for a few years and recently turned back to omnivorism because of health reasons. After coming out as an omnivore on her popular blog, she received a huge negative outcry from some of her readers as well as some support. Vegan or not, her blog is awesome; she really makes great looking food; the whole fresh kind.
I found these Fig and Molasses Muffins by searching for muffins on her blog and was actually more interested in the flavor combination of molasses with nutmeg, cinnamon and ginger than the combination of fig and molasses. The flavors are very fall and fall is starting to turn into winter so I thought these muffins would be a nice way to forget that. I do enjoy figs; my aunt sends our family various preserves from Louisiana for Christmas sometimes, and my favorite is always the fig preserves. However, I didn’t want to search for figs and, honestly, I was craving chocolate when I found the recipe.
These muffins are so delicious. The spices made me think they would taste like ginger snaps in muffins form, but they actually remind me more of pumpkin pie even though there is no pumpkin in here (just typical pumpkin pie spices and I guess that is what I associate the taste of pumpkin with). Anyway, they are amazing! The chocolate adds a gentle, melty sweetness and is of course a terrific addition, as chocolate always is. I think I would like to try Tasha’s original version with figs, but my chocolate version is very tasty. Spicy, tangy, sweet, perfect.
Molasses Chocolate Chip Muffins:
adapted from Fig and Molasses Muffins from Voracious Eats
yields 12 muffins
– 2 1/2 cups AP flour
– 1 tbsp cocoa powder
– pinch salt
– 1 1/2 tbsp baking powder (Tasha used 1 1/2 tsp baking soda + 1 1/2 tsp baking powder)
– 1 tsp ground nutmeg
– 1 tsp ground cinnamon
– 1/2 tsp ginger
– 1/4 cup brown sugar
– 1 2/3 cup milk
– 4 tbsp butter
– 2 tbsp vegetable oil
– 1/4 cup molasses
– 1 tsp balsamic vinegar
– 1 cup chocolate chips (Tasha used 1 1/4 cup soft dried figs)
Preheat oven to 375 degrees F. Combine all the dry ingredients (except the chocolate chips). In a separate bowl, combine the wet ingredients with an electric mixer and then combine it with your dry ingredients slowly. When it is fully combined, fold the chocolate chips in the batter. Spoon the batter into your muffin tin and bake for about 15 minutes or when a fork comes out of a muffin cleanly. Serve and enjoy!