Tagged sarah’s sweets

Chocolate Chip Muffins

These chocolate chip muffins are deliciously moist and fluffy, the perfect hand held school lunch box treat! I’ve been making this recipe for a few years now.  I was looking for a muffin recipe that was slightly healthier than a piece of a cake – i.e a little less butter and sugar! Don’t get me wrong these muffins are not a health food but they are a yummy treat with not as much butter as say, your average snack cake recipe! Their secret is a blend of non-fat yogurt and buttermilk which I think gives them a great texture and amazing flavour.

I found the original recipe here: http://www.thecurvycarrot.com/2011/04/13/chocolate-chip-sour-cream-muffins/ but adapted it to use ingredients I had on hand and reduce the sugar.

My kids absolutely love these chocolate chip muffins – they feel they are getting a real treat akin to going to Starbucks. What I love about them, though,  is the portion size is much smaller and I am in control of what I put in them – also much cheaper than coffee shop baking!  So if you are looking for a mid morning coffee snack that is the perfect size and not too sweet, but still a treat, these muffins are for you! Hope your family enjoys them as much mine! Happy Baking!!

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Chocolate Chip Muffins
Author: 
Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Deliciously light and fluffy chocolate chip muffins - perfect for the lunch box!
Ingredients
  • 5 Tbsp. melted butter
  • 1 egg
  • ½ c non fat greek yogurt
  • ½ c low fat buttermilk
  • 1 tsp. vanilla
  • 1½ cups flour
  • ¾ tsp. baking powder
  • ¾ tsp.baking soda
  • scant ⅔ c sugar
  • dash of salt
  • ½ - ¾ c chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Line a 12 cup muffin tin with paper liners.
  3. Combine melted butter, yogurt, buttermilk, egg and vanilla in a medium sized bowl.
  4. In another bowl combine flour, sugar, baking powder, baking soda and salt.
  5. Stir wet ingredients into dry ingredients and gently blend until just combined. Batter should be stiff.
  6. Gently mix in the chocolate chips.
  7. Spoon batter into the prepared muffin tin.
  8. Bake for about 15 minutes or until golden and tester comes out clean.

Pumpkin Scones – it’s officially Fall!

It’s officially fall and that means the aroma of pumpkin spiced baking in the house! Last Saturday I had the chance to wake up early and sneak downstairs to make these scrumptious pumpkin scones – which completely filled my need for that fall baking aroma in the house!

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These Pumpkin Scones are very easy to make – with very little butter and whole wheat flour, so you don’t even  have to feel guilty when you eat one, or two or three…..

I have to admit I’m a summer lover, so it takes me awhile to embrace fall, but once I do I fully commit to it. I have started decorating the house with mini pumpkins, wreaths, and getting my front door ready for the season. It’s the cool morning air that finally makes me realize  it’s almost time to put away the flip flops and grab a cozy sweater.

Because I LOVE pumpkin, I start baking with it as soon as fall hits, probably to make me feel a wee bit better about saying goodbye to summer. Let’s face it – pumpkin bread, muffins, scones or cake definitely make fall a whole lot more appealing. These pumpkin scones are a delicious morning snack with coffee and will help you ease into the season, I promise! Here’s to pumpkin season – let the baking begin!

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Pumpkin Scones

Ingredients:

1/2 cup of buttermilk

1 egg

1 tsp.vanilla

6 TBSP. pure pumpkin

1/4 c brown sugar

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1 c all purpose flour

1 TBSP. baking powder

1 tsp. cinnamon

1/2 tsp. each of nutmeg and ginger

1/4 c of chilled butter cutter into small pieces

Method:

Preheat oven to 375 degrees F.

  1. In a medium sized bowl combine the buttermilk, egg, vanilla, pumpkin and brown sugar. Whisk until well combined.
  2.  In a large bowl mix together flours. baking powder, and spices. Cut in butter using a pastry blender or two knives.
  3. Mix the wet ingredients with the flours to make the dough.
  4. Turn the dough onto a floured surface and knead it a few times – shape or roll into a circle. Cut into 9 or 12 triangles.
  5. Place scones on a parchment lined baking sheet. Bake in pre-heated oven for 18-20 minutes.
  6. Let cool for about 10 minutes for glazing.

To make glaze simply mix about 1/2 cup of icing sugar with a tablespoon of milk and a bit of vanilla until you get the glaze texture you want. A little thicker is better so it sits nicely on the scone and doesn’t just run off. The glaze is optional but totally worth it. It takes these scones to the next level in taste and makes them look so much prettier! ENJOY!