This weekend, the kids spun windmills and other hard-core breakdancing moves on the kitchen floor whilst I prepared, photogged, and worked my way through fourteen freelance recipes. Phew.
My little Alyssa (who is sitting on my lap as I type) would like me to remind you that we did not make breakfast this morning. It was pasta fresh made around 9:30 a.m. In my defence, the pasta had wildly delicious baked eggs throughout. Still, pasta for breakfast isn’t much of a breakfast at all. These are the perks of having a food blogging mama as your own.
Of course, life in a foodie household isn’t always bad. Take, for instance, Friday morning, when the kids decided they simply couldn’t wipe their bleary eyes awake without a fresh batch of chocolate chip muffins.
We pulled a big bowl from the cupboard. Mixed and matched and tasted until the batter was perfect, topped it with coconut-brown sugar streusel, and indulged in tender little muffins twenty minutes later.
Hereupon Alyssa is now alerting me to truth of the matter. Muffins over pasta, she nods. Muffins over pasta.
How about both? I say. There might be a few other recipe assigments this week that call for breakfast for dinner, dinner for breakfast, and dessert for lunch. Lucky us.
Chocolate Chip Muffins with Coconut Streusel
FOR THE MUFFINS:
1/3 cup brown sugar
1/4 cup coconut oil, melted
1/2 teaspoon baking powder
1 1/4 cup flour
1/2 cup milk
1 cup semi-sweet chocolate chips
FOR THE STREUSEL:
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons finely shredded coconut
In a large bowl, beat together the egg, brown sugar, and melted coconut oil. Beat in the remaining muffin ingredients just until a lumpy batter forms. Spoon into a muffin tin lined with cupcake wrappers.
In a second, smaller bowl, use a fork to combine the streusel ingredients together until crumbly. Sprinkle over the muffins.
Bake in an oven preheated to 400 degrees for 18-20 minutes.
Makes 9 standard-sized muffins.