Gah I am freezing right now. The thermostat claims the apartment is 70 degrees, but my room definitely is not. It’s on the edge and on the third floor, so I get hit by twice the wind as opposed to two of my roommates. To make it even better, they are calling for 2-4 MORE inches of snow. It wouldn’t be so bad if the sidewalks weren’t slushy and muddy and the construction workers finished working on the sidewalks during break and not during classes. Sad part is they started construction back in November.

Anyway, for Christmas I got a mini muffin pan. I knew it was coming because I didn’t ask for much and I picked it out haha I don’t know why, but mini muffins seem more fun and appealing than regular muffins. Plus if I need to bring goodies to a club meeting or a friend’s party, I can whip up 24 mini cupcakes or brownie bites in no time. Or those cheesecake bites. To convert a regular-sized muffin/cupcake to mini-sized, multiply the quantity by 4. For example, if the recipe makes 12 muffins, multiply 12 by 4 and you will get 48 mini muffins.

I figured for breakfast at school, I can make mini muffins to snack on. I chose Dorie’s Chocolate Chunk Muffins because I had some bittersweet chocolate to use. I imagine you can sub your favorite chocolate because these muffins definitely reflect the 70% cacao I used. They were also a little dry, so they are meant to be eaten with coffee or tea. The recipe says to add chopped chocolate, but I think mine melted. I’ll use chocolate chips next time because they keep their shape after baking.

Chocolate-Chocolate Chunk Muffins

For the recipe, refer to page 19 of Baking: From My Home To Yours. I really do encourage everyone to buy the book, but if you really want the recipe, email me.