So much has happened in the last few weeks! Our lives have been turned upside down and a sense of normalcy has disappeared. Covid–19 has changed how we interact, where we go, and what we do (or do not get to do) to celebrate huge milestones. Yet throughout all the changes, we persevere. I'm thankful for this time with my family, although as a teacher, turned online teacher, I have been busier than ever. I feel for all of our Seniors across the nation – as they wait to see what it going to happen. Many know they will not graduate "as usual," but they will graduate. Will they get to go off to college? Will they be safe? Unknowns abound.
What we do know is that Grant has made a decision about where he will (hopefully) attend in the Fall. He committed to...wait for it....Colorado School of Mines! Yes, you read that correctly. Colorado. Only about 20 hours away. Oh dear. You can see where I might be tempted to be headed with this....
But now that Covid–19 has occurred, I'm more afraid he won't get to go and spread his wings (yet). I want him to be able to attend the summer orientation camps, meet new friends, climb those Colorado mountains, and study where his heart has led him to. He will and he couldn't have a better attitude about all of this. He just goes through each day, pursuing his studies to achieve his goal. He isn't super social, so his world has not been rocked in that way. He actually might be thriving!!!
Since we started online schooling, we've had to get into new rhythms and routines. Wednesdays have become our flex day and after I fulfilled my meetings, planning, and recorded lessons for the rest of the week, Grant and I decided it was time to bake something. To do something "normal." And he asked to make Chocolate Chip Muffins as his next cooking adventure. (Pay no attention to the need of a haircut – Covid–19)
True confessions. The last time I made Chocolate Chip Muffins they were dense, short, and well, dry. Yucky, really. And I had made them for guests! Embarrassing!!! How to perfect the chocolate chip muffin? I was not sure. But since I knew Grant wanted to make them next, I tried to figure out what I had done wrong in my last attempt.
There are a few things that you must be careful of when making muffins. First, you have to be sure not to over–mix the batter! I'm pretty sure that was my downfall the last time.
Using paper liners is another helpful thing to do, but I had forgotten that I also like to spray the pan and liners with a light coating of PAM cooking spray.
Another thing I learned that could make a difference in the muffin outcome was to set the oven temperature for 50 degrees higher than the recipe calls for. Yes! You read that correctly! Fifty whole degrees! Seems crazy, right? What I learned is that the extra boost of heat really helps the muffins rise up and be very rounded. You don't actually LEAVE the higher temperature, but reduce to the prescribed temperature upon putting the muffins in the oven. It was worth a try!
We set out the ingredients and began the process of getting the oven and pans ready. We actually set the oven temperature to 450 degrees and lined the muffin tin with paper liners. Then Grant lightly sprayed the pan and liners with PAM. Phew! We remembered that part!
Next, Grant set about measuring out the dry ingredients. He remembered to use a knife to level off the flour and decided to do the same for the sugar. I was impressed that he remembered to be so precise since it really has been a while since we've baked together.
Grant was careful to measure the baking powder and salt after adding the flour and sugar. He ALMOST put in 4 tablespoons of baking powder but we caught that potential mistake in time and used 4 teaspoons instead. Next came the salt (we've been using Himalayan salt so you'll see a bit of pink in it. You can see a faint pink area right before the shadow in the bowl. That is the salt!
Finally, I had him whisk everything together so that it would all be incorporated together.
Dry ingredients, done! On to the wet ingredients!
Grant measured the milk, cooking oil (which he pointed out to me said vegetable oil, not cooking oil!), and beaten eggs. I had him add some vanilla extract, because why not? It adds more flavor, and makes most things taste better! I told him I like to use the extract even though it is a bit more expensive than the imitation. It is totally worth it for me. He mixed it all together – we had a little lesson on whisking – when you stir your move the utensil all around the base of the bowl, but whisking requires short quick bursts of circular movement all around the base.
I had Grant make a well in the center of the dry ingredients by basically making a small dip in the dry ingredients. He then added the wet ingredients into the dry ingredients. Grant used a large fork to begin stirring the muffin mixture together. We didn't want to use the whisk for fear of over–mixing.
Once the muffin mixture was almost totally combined, he added chocolate chips to the mixture. He completed the mixing at that point. Next, he used a full-sized ice–cream scoop to fill the muffin tins. He made sure not to overfill them, but we did make sure they were filled to the top. (I think the last time I made them I also didn't use enough batter for each one.)
Grant put the muffins in the oven and we set the timer for 18 minutes. Then we reduced the temperature to 400 degrees, the temperature the recipe actually calls for. Oh, did they start to smell delicious!
After 18 minutes, Grant took them out of the oven and they were beautiful!! The tops were so rounded and high, the color was perfectly browned, and we couldn't wait to try one!
I showed Grant my tip for getting them out of the pan while they are still so hot. Using two forks, gently lift them from the pan and place on the cooling rack. It takes some practice, but he got more confident as he did more and more.
Once they cooled slightly, we couldn't wait any longer. Okay, can I just tell you how amazing they were! Light, tall, slightly sweet (but not overly so), and just plain delicious. You've got to try them!!! At least, we think you should!
Here's an update on Grant's thoughts about cooking and baking. He was surprised at how fast we were able to make these muffins. He said he prefers 30 minutes to start and make something. We've made some difficult things, and now maybe I should focus on 30 minute meals for him. Although I still want to teach him to make bread, focaccia, and pizza dough! But he's asking for 30 minutes – if you have any ideas of what I should teach him, please let me know!
Chocolate Chip Muffins
3 1/2 c. all purpose flour
2/3 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1/2 c. oil
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 c. chocolate chips (we used semi-sweet chips)
Preheat the oven to 450 degrees. Line muffin pans with paper liners and spray lightly with PAM cooking spray.
Mix together the dry ingredients in a large bowl. Combine the liquid ingredients in a separate bowl. Make a well in the dry ingredients and add the liquid ingredients. Mix lightly, but do not over-mix! When you think you are almost done mixing, add 1 1/2 cups of chocolate chips to the mix and complete the mixing process.
Using an ice cream scoop, put one scoop in each muffin tin liner. Place the pan in the oven and reduce the temperature to 400 degrees. Bake for about 18 minutes. Remove from the pan and let them cool on a cooling rack.
Yield: 15 muffins
Enjoy!
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