Happy May! I think part of my brain, the part that refuses to acknowledge how fast time has gone by, is convinced that it's still March, the rest of it is elated that it's not true. :D I love May. Everything is starting to bloom and the air feels light and lush all at the same time. Speaking of light and lush, these muffins just conveniently happened to fall into that very same category (nice segway, huh?)
This week's Tuesdays with Dorie was chosen by Carol, of the yummily adorable blog, The Bake More. The recipe is actually for a loaf cake, but for some reason my loaf pan has been stubborn lately...stubborn and sticky. It refuses to relinquish it's hold on anything that's baked in it, and the defenseless breads are held captive unless I use some unsavory methods to pry them free (I don't think anyone wants to see photos of a loaf that has been maimed by a butter knife.) So I halved the recipe to make 6 muffins instead. Despite their close living quarters, the muffin tin has not picked up any bad habits from the loaf pan, but I've got my eye on the pie plates.
The muffins were fabulous. They were soft, moist, and humble. I added a very teeny-tiny amount of peppermint extract to the melted chocolate, just to add some pizazz. Dorie recommends using the peppermint with white chocolate, but I'm not quite ready to join the white chocolate fan club, yet. However, some of the other TWD bakers loved this version, so I may have to give it a chance. For the recipe, please visit Carol's blog, The Bake More. Thanks for a great pick, Carol! Just a friendly reminder (because I almost forgot), if you decide to make 6 muffins, be sure to fill the empty tins with water before you put the pan in the oven. ;-)