Last week, my boys and I fell victim to a rainy day. All of the errands I had to run were put on hold due to torrential downpours and flooding. So, we were stuck at home.
I had a box of jiffy chocolate muffin mix in the pantry and decided we could have some fun baking together! There's something about Jiffy that's nostalgic for me. My Mom used to bake their cornbread muffins atleast once a week. She always used an 8x8 pan and never individual muffin cups. My sisters and I loved cutting out our own squares of delicious, yellow cornbread to eat with our chili.
Isn't it funny how strong food memories are?
Anyway, I found this great recipe off of Jiffy's site. Luckily we had (almost) everything on hand, so my little helpers and I got to work!
1 pkg. Jiffy Chocolate Muffin Mix
1/4 cup milk
1/4 cup pureed cottage cheese (or 1/4 cup cream cheese)
1/4 cup peanut butter
1 Tbs sugar
1/4 cup mini chocolate chips
(Directions are below)
My guys were so excited to help! My youngest son (he's 20 months) has never helped "cook" before, so was quite the eager helper. My older son is a seasoned pro and was ready to get down to business. I let them stir together the muffin mix, while I worked on the filling. They then busied themselves by eating mini chocolate chips that "accidentally" spilled onto the counter!
I had everything on hand for these muffins except cream cheese and white milk. I used almond milk as a replacement for the latter. A quick Google search revealed that I could substitute one cup of finely pureed cottage cheese for the cream cheese. After a few spins in my food chopper, it resembled greek yogurt. And, you definitely could not tell there was cottage cheese (or almond milk) in these muffins!
Once you've made your batter and filling, it's time to fill up the muffin cups. I didn't notice on the Jiffy site that these only made six muffins. It was quickly realized though, as we ran out of batter mighty fast! We filled up each cup halfway with batter, then dropped a tablespoon of filling on top, and then covered that with more batter. Mmmm... chocolate peanut buttery goodness! Yum!
After baking for 12 minutes, they came out warm and gooey. I was surprised by how heavy they were. I guess it's from all of that delicious filling inside! Try to eat yours warm if you're able to. They're quite the treat with a tall glass of (almond) milk! :)
1. Preheat oven to 400 degrees. Grease muffin tins, or line with paper liners.
2. Mix together muffin mix, egg and milk.
3. Puree cottage cheese in food processor until smooth. (If using cream cheese, skip this step)
4. In a separate bowl, mix pureed cottage cheese (or cream cheese), peanut butter, sugar and mini chocolate chips together until well blended.
5. Fill muffin cups 1/2 full with batter. Top with 1 Tbs of filling mix. Cover with remaining batter.
6. Bake 11-13 minutes, or until done. Makes six muffins.
And, here's one last look at their gooey goodness! These were so delicious and filling. One was more than enough for me. Be sure to try them next time you find yourself the victim of a rainy day. You'll be glad that you did. :)
Don't forget to join us for Much Ado About Monday this week. We can't wait to see what great projects you've been working on! :)