Not only is he handsome, he is self sufficient also (and single – but you gotta love his mom if your going to love him! lol. He may kill me for that one since he does read this!)
Just before I posted this blog I was visiting Jenny’s site, Picky Palate
, and I see that Martha Stewart is looking to feature several blogs on the Martha Blog
! If your interested, hop on over to her site and check it out!
from Joy of Baking
2 large eggs
1/2 cup buttermilk
1/2 cup safflower, corn, or canola oil (or other flavorless oil)
1/4 cup strong black coffee or espresso, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup cocoa powder, sifted
1 cup light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecans or walnuts, coarsely chopped
1 cup cappuccino, semisweet, milk, or white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line 12 – 2 3/4 x 1 1/2 inch muffin cups with paper liners, or butter or spray with a non stick cooking spray.
In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 23 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes about 12 regular sized muffins.