Husband and I have recently been talking about the idea of going on a diet of sorts. Whaaaaaat? I know, so unlike us. But if you lived here and watched how much sugar we eat, you might agree with this idea. Now I'm not saying it's going to last, but it might be worth at least trying. We'd like to shoot for only one dessert a week. Think we can do it?
Because I wish we were making these tomorrow morning, I will post them for you to make instead. Please do, and have one for me. They are very tasty.
P.S. I need all sweet things out of my house if this is actually going to work. Someone come and eat my sweets, please.
Coffee Cake Muffins
by Mark Bittman, from How To Cook Everything
Makes 12 muffins
Basic Muffin Batter
3 tablespoons melted butter
2 cups flour
1/4 cup sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans, or cashews
2 tablespoons melted butter
Heat oven to 375 degrees. Grease a 12-cup muffin tin.
Mix together the dry ingredients listed in the Basic Muffin Batter together in a bowl. Beat the egg, milk, and 3 tablespoons melted butter together in a seperate bowl. Set both aside.
Next, mix together all of the Topping ingredients. Stir half of this mixture into the wet ingredients from above, and save the other half to use as actual topping.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Combine quickly, stirring and folding instead of beating. As soon as the dry ingredients are moistened, stop stirring. Batter should be lumpy and thick. Spoon batter into muffin tins, filling each cup 2/3 full. Sprinke topping over each muffin and bake for 20 minutes or until a toothpick comes out clean. Let muffins rest for five minutes and then enjoy with a hot cup of coffee.
Husband and I will be spending our weekend having a photo adventure in the city, enjoying some Intelligentsia coffee, and having dinner at Terragusto with Husband's parents.
Hope yours is just as lovely!