Ricotta Squash and
Maple syrup interior.
Lately...my muffin pan has proven to be quite indispensable.
The last time I made any Halloween treats was...
So...what was different from the last few years?
Was it the avalanche of overwhelming...
Is it because I’ve placed myself onto...
Are my usual responsible ways melting under...
Was it that I was excitedly surrounded by...
Or, maybe, it was all the amusing Halloween decor...
that got my attention more than usual this year?
Well...whatever it was that got me going...
I was sure pleased that not even my bronchitis could keep me from baking.
The resulting efforts of these chocolate muffins moistened by buttermilk...
spirited by dark Rum and filled with creamy Squash and Ricotta cheese...
were delightfully and certainly worth a few more sick days.
For these particular muffins or cupcakes...
you can either make your favourite chocolate cake recipe...
OR do as I shamelessly did...
I buffed this mix real good ;o)
Ohhh, yes...once and a while I also do cheat a little...
Therefore, from my kitchen lab...
...with plenty of tricks to make regular chocolate muffins...
into moist and remarkable tasting treats.
muffins or cupcakes
NO need for electric mixer.
Get PRINTER friendly version HERE
(American / Metric measures)
. 1 cup (250ml) fresh Ricotta cheese
. 1/2 cup (125ml) cooked puréed ‘ Buttercup ’ squash
(pumpkin purée or other dessert squash is fine)
. 1/4 cup (60ml) Maple syrup
...Muffin or Cupcake batter:
. 1 box of chocolate cake mix
Add the following to the mix:
. 1/2 cup (125ml) grape seed oil (canola is fine)
. 1 cup (250ml) very ripe bananas (3 small) mashed
. 1/2 cup (125ml) dark Rum liquor*
. 1 cup (250ml) buttermilk**
. 1/2 cup (70g) roasted nuts, crushed (optional)
. 2 xLarge eggs
. For about every 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER white vinegar, cider vinegar or lemon juice. To that, add the rest in the amount of milk to complete the volume required in the recipe. Let the milk rest to thicken for 10 minutes. Afterwards, give it a light stir before pouring into the recipe.
Preheat oven to 350F/180C/Gas4
Position rack on the 2nd level from the oven bottom.
. The tops will be decorated by once again lightly placing a small teaspoon of the filling on the surface of each muffin. Afterwards, very lightly feather out the lines from the center to the very edges in order to create a type of web effect.
. Bake for no more than 23 minutes if using a dark muffin pan. No more than 25 minutes if using a lighter pan.
So, how was that for giving you the TRICK and the TREAT.
Comments or suggestions ... write me :o)