Pumpkin Cranberry Swirl Muffins
Got some leftover cran sauce? Have I got an idea for you :)
I remember when my freshman Spanish teacher made us Mexican hot chocolate in class one day. She had a little hot plate going up on the little cart that usually held the projector – I think it was for Dia de los Muertos – but we ate a lot of food in that class so it could have been any old day, really.
Ah, high school. So much food. So few consequences for eating all of it you wanted. Those were the days!
Oddly, I think that hallowed day in Spanish 1 was the first time I ever tasted the chocolate-cinnamon flavor combination, at least where I noticed it. It only takes one dose to get hooked, apparently – now it’s one of those flavors that always sounds appealing. So when you start making a cinnamon pecan blondie recipe, well, you might veer in this direction instead. At least that’s what happened to me. I have no regrets.
Here’s what you need:
7 tbsp. unsalted butter
2 cups dark brown sugar
3/4 tsp. ground cinnamon
2 eggs, lightly beaten
1 cup AP flour
2 Tbsp. Dutch process cocoa
1 tsp. baking powder
Pinch of salt
Preheat your oven to 350.
In a saucepan, melt the butter over low heat, and stir in the sugar and cinnamon. Keep stirring until the sugar has mostly melted and the mixture is smooth. Remove from the heat.
After the mixture has had a few minutes to cool, temper with the eggs: Add a small bit (maybe a tablespoon?) of the sugar mixture to the eggs and stir very quickly, to slowly bring up the temperature of the eggs so they don’t cook. Add two more tablespoons (in two groups) – by then, the eggs will have warmed up to pour into the rest of the sugar mixture, mixing quickly to blend.
Stir the flour, cocoa, baking powder and pinch of salt into the mixture. Bake for 25 minutes or until a toothpick inserted halfway between the middle and the side comes out clean.