Sweet Potato and Harissa Soup
A very easy sweet and spicy soup that's ready in minutes!
Hello, friends! I just got back from an amazing trip to the Ben and Jerry’s HQ in Burlington, Vermont and I had such a fun time! I learned a ton about the company and about ice cream. I got to meet Jerry! He’s really nice and he told me he loves Portland. And I adored Vermont, even though it snowed and I in my genius had brought a 10 year old fleece as my only jacket. I think I must have tried 20 different flavors of ice cream – I kept a list but I’ll have to dig it out and count it. I’ll be posting about my adventures later – I have so many photos to edit and many facts to make into cohesive sentences.
In the meantime, make these muffins. They were SO good and they definitely are muffins and not cupcakes (right?). They are one of my favorite muffins I’ve made for breakfast ever.
And my favorite part about this recipe is how well they rose! These are possibly the tallest muffins I’ve ever made. They also kept really well in an airtight container on the counter top. For a couple days, anyway. These were gone when I got back from Vermont!
Here’s what you need:
2/3 cup cocoa (these are plenty rich. I don’t think Dutch process is necessary)
1 3/4 cups AP flour
1 1/4 cups brown sugar
1 teaspoon baking powder
1 packet of instant coffee powder – approximately 2 tbsp.
1 teaspoon baking soda
1/2 tsp. salt
2 eggs, lightly beaten
3/4 cup milk
1 tsp. vanilla
2 teaspoons vinegar
1/3 cup vegetable oil
1 1/2 cups chocolate chips – reserve a handful for dotting the tops of the muffin
Preheat the oven to 350 degrees.
Use the muffin method to mix up these delicious breakfast treats. In one bowl, stir together the flour, brown sugar, baking powder, instant coffee, baking soda and salt.
In a mixing bowl, lightly whisk the eggs, milk, vanilla, vinegar and vegetable oil together. Add in the dry ingredients and stir as few times as possible to incorporate the dry into the wet. Stir in the chocolate chips as well.
Spoon into a well-greased muffin pan and then dot the tops with a few extra chocolate chips. Bake for about 20 minutes, or until a toothpick inserted into the center of one muffin comes out clean.
Lightly adapted from King Arthur Flour.