Friday, February 5, 2010

Day #10: Chocolate Marble Muffins

Today, I am thankful for God's Steadfast love, that He is unchanging, and that He hides me in the shadow of His wings. I am leading a Women's Bible Study at our church on Cultivating the Godly Friendships that Enrich our Lives. Today's lesson spoke about how God desires to be our BFF-our Best Friend Forever. He is the perfect friend because of His faithfulness! I love the following two verses:

"Though the mountains be shaken and the hills be removed, yet my unfailing love for you will not be shaken nor my covenant of peace be removed," says the LORD, who has compassion on you." Isaiah 54:10

"How precious is your steadfast love, O God. The children of mankind take refuge in the shadow of your wings." Psalm 36:7

Our muffin today is a Chocolate Marble. It turned out simply beautiful and pretty tasty too! These are sure to be popular with your kiddos, and adults will love them as well. My hubby ate one right after it came out of the oven, and it as a "heart-full of Heaven" to him :-)!

Chocolate Marble Muffins


2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Divide the batter into two separate bowls. In one bowl, add the 2 tablespoons of cocoa and mix well. Spoon the batter by teaspoonfuls into the prepared muffin pan alternating with the vanilla mixture and the chocolate to create a marbled effect. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

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