Not being a dyed-in-the-wool chocoholic, I had my doubts about these “cupcakes” being called “muffins” and supposedly good for breakfast or as a dessert. However, once I tasted them, I changed my mind! They are lovely for breakfast-not too sweet-and perfect with jam. Black cherry as Dorie suggested would have been wonderful, but I used my last little bit on a peanut butter and jelly sandwich not too long ago. I did, however, just make some blackberry-lime freezer jam that was just as good.
Bridget from The Way the Cookie Crumbles chose these for her TWD pick this week and a good pick it was! Check out her blog for the recipe and some great photos of the muffins. Next week, I have the honor of hosting and will make the Cream Scones on page 27 of Baking From My Home to Yours. Hope to see you there!
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