Autumn Muffins

Playing in the kitchen is something I must do occasionally. I’m not big on using recipes. Granted, I do appreciate them when I need my dish to turn out well. Need = guests coming over. On a daily basis though, I do prefer to play.  This recipe is a product of kitchen play. They turned out pretty well despite the lack of recipe. At least, my husband and Partycake enjoyed them.

Things you will need:

1.  an egg

2. 1 cup flour

3. 1/2 cup white sugar

4. 1/2 cup vegetable oil

5. 4 tbsp of butter or butter substitute (I used Smart Balance Light)

6. 1/4 tsp baking powder

7. 1/4 tsp baking soda

8. 1/4 tsp cinnamon

9. 1/4 tsp nutmeg

10. 1/4 tsp ginger

11. chocolate syrup

Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners, or grease with no stick cooking spray. In a medium sized mixing bowl combine the egg, flour, sugar, & vegetable oil. Place the 4 tbsp of butter or butter sub into a microwavable safe dish. Drizzle chocolate syrup over the butter and microwave on high for 25 seconds. Add butter and chocolate melt to the other ingredients already combined. Stir. Add baking powder, baking soda, cinnamon, nutmeg, and ginger. Combine. Pour into muffin tin.

(Warning, this recipe only makes about 10 muffins. Part of the playing is that I make small amounts, in case things don’t work out!)

Bake in preheated oven for 15 minutes, or until inserted butter knife comes out clean. The muffins will be a warm brown color once done. The edges should be a little crispy. Allow the finished muffins to cool on a wire rack. Once cooled (about 20 minutes) drizzle with chocolate syrup and enjoy!

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