You know I’ve written on many occasions how creativity has stood me up here and there—well, I’ve learned to deal with those pockets of time. But let me tell you, being plagued with sickness and tiredness is incapacitating and those around me are learning to deal with it. Forget creativity, simple everyday thoughts becomes a patch-worked effort. Nothing is seamless.
And sometimes it works, sometimes not so much. Lucky for me, Matt’s learned to translate my half thoughts. And Cole has finally forgiven me for getting his middle name wrong while I was explaining to him about how the baby’s middle name will be Grace like his is John—my bad, that is not his middle name (close but not quite).
See what I mean?
But I have some hope. See what I’ve baked here? Something chocolate. Something I’m usually never tired of, but for the past few weeks the smell of it has been nauseating. But look—double chocolate chip muffins. And I was able to eat a few.
This can mean only one thing—I’m coming out of the first trimester haze! Let’s celebrate with these chocolate muffins that my little guy declared as, “Super yummy, Nancy”. So while the little guy may have forgiven me, the little stinker won’t let me forget I got his name wrong.
Double Chocolate Chip Muffins
Recipe adapted from Nigella Lawson
Yield: 12 mufins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup cocoa powder
- 3/4 cup superfine sugar
- 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
- 1 cup milk
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
Preparation: Line muffin wells with paper liners. Heat the oven to 400 degrees F.
- Place the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl and whisk to combine. Place the remaining wet ingredients in a separate bowl and whisk until combined
- Add the wet ingredients into the dry ingredients and mix until combined (do not over mix), batter will be slightly lumpy. Fill wells 2/3 of the way up and sprinkle 1/4 cup chocolate chips on top. Bake for 20 minutes or until the muffins are dark, risen and springy.