First of all, devoted readers will notice that I’ve changed the style of the blog a bit — freshened things up for spring.
Onto the subject of this post. One of the great things about this summer is that I am cooking in an already quite well-equipped kitchen. There are tons of pots and pans and gadgets – many more than we had in Germany. The kitchen is also well-outfitted for baking. Making these in Germany, I’d have to go to the supermarket to get a few of the ingredients specially, but not here. That was a nice surprise.
I don’t have a lot of time for cooking anymore (except on the weekends), so I am on the hunt for easy, healthy things to make on weeknights. These muffins seemed to fit the bill: they are low-fat and low-sugar.
I followed the recipe nearly exactly, except I used semi-sweet chocolate chips instead of chopped baker’s chocolate. I’d rate these muffins 7/10 — they’re easy to make and taste good but not amazing, which is acceptable and understandable given as they’re not fat and sugar laden like something you’d get at Starbucks.
The recipe says they make 18 mini muffins, but I only got 15 tiny ones out of the batter.