The day I returned to work, I saw this quote on Facebook. "If you don't take a break, your body will take one for you and it won't be a convenient time." So so true. I was really starting to think I was at my breaking point. Never a good thing. My calendar is still a mess but I have made a promise to myself to actively work on making it more manageable and schedule more days off from work.
The plan was to catch up on some baking during my down time but that didn't happen. No worries, I found time yesterday to pull out the baking pans and whip up some muffins.
It's Muffin Monday so as usual, there are sweet and savoury treats down below for you. Be sure to check them all out.
Chocolate Chip Nut Muffins
Yield: 16 muffins
Ingredients
375 grams all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 cup sugar
1 cup milk
2/3 cup oil
1/3 cup yogurt
2 eggs
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup chopped nuts (I used pistachios)
Directions
Grease or line your muffin tins. Preheat oven to 425 F.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. In another bowl whisk sugar, milk, oil, yogurt, eggs, and vanilla. Add the wet ingredients to the dry ingredients and then gently fold until there are no more streaks of flour. Next, fold in the chocolate chips and nuts. You can reserve some to top the muffins.
Divide the batter among 16 baking wells - filling almost to the top.
Bake for 5 mins at 425 F then reduce to 350 F and bake another 8 to 10 minutes or until a toothpick inserted into a muffin comes out clean.
Notes
Muffin recipe adapted from Sally Baking Addiction.
- Chocolate Chip Nut Muffins from Passion Kneaded
- Fruit Curd Muffins from A Messy Kitchen
- Mocha Oatmeal Muffins from Karen's Kitchen Stories
- Pumpkin Apple Muffins from A Day in the Life on the Farm
- Zucchini Feta Muffins from Food Lust People Love
