Friday, November 18, 2011

We haven't baked all week, which is highly unusual. Today, though, I mustered up scrapings of motivation to bring you this special flavor so that you can perfect it before your holiday season is in full swing! It's a favorite for my chocolate-loving husband and daughter, and it will make a great  treat for whoever you bake for in December! I enjoyed baking today, because it wasn't a pumpkin apple muffin, and it took thought to execute.
Remember to premeasure your wet ingredients first, so that they have time to reach room temperature. Also, premeasure and coat your mint candies in flour in a seperate bowl.

 This is one of my favorite egg mixtures, because it is so smooth!Again, I melt the butter right before I'm ready to add it to the wet mixture. It helps the butter stay smooth, rather than reforming into cold butter chunks.

Working with cocoa powder is interesting. It's so light and flighty that mixing it with smooth wet mixtures takes a bit more time. And I always have some on my apron or on the table. LOL! When combined, the batter will be thick, almost like brownies.

When the mixture is nearly combined, add your creme de menthe baking candies (pre-chopped mint chocolates) or mint chocolate kisses.
This recipe rises amazingly high compared to others, so filling your cups 2/3 full will give you a nice size muffin top.
Your muffins should come out with a cracked top, like these. You won't be able to judge 'doneness' with a toothpick, because of the cocoa powder. Take the muffins out of the oven when the tops present with somewhat of a firmness.

See the muffin tops on this batch? I filled them a little higher than 2/3 full. BEAUTIFUL!


1 3/4 c flour
1/3 C cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 C oil
3 T butter, melted
3/4 C sour cream
3/4 C sugar
2 large eggs
1 tsp mint extract
1 C creme de menthe baking chunks (or chop your own Andes mint candies)

Preheat oven to 350F. Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.  Combine oil, sour cream, sugar, eggs, mint extract, and melted butter in a separate small bowl. Coat mint candies in a bit of flour and add to mixture. Fill muffin cups 2/3 full (or more). Bake for 18-20 minutesw (25 minutes for jumbo muffins). Muffins are done when they are well-risen and firm to a gentle touch. Let stand in pan for 5 minutes. Cool on a rack.

ENJOY! And let me know how you liked them!

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