Monday, February 22, 2010

Day #25: Chocolate Cinnamon Muffins and Broken & Beautiful

Today, I TOTALLY redeemed myself with my Hubby, thanks to the Chocolate Cinnamon Muffins that I made. He LOVED these and gave them a two thumbs up! They didn't really taste like cinnamon so you could probably double the amount of cinnamon to 1 teaspoon if you want to try and bring out the cinnamon flavor. Enjoy these for an afternoon kids snack, a dessert, or even for breakfast broken up in a bowl with vanilla yogurt and strawberries on top!

This past weekend I was blessed to enjoy a day of Mosaic-Making with wonderful friends at our monthly "Savannah Joy Day" ministry at church. It was so much fun! I was amazed at how beautiful the broken pieces looked when we finished. We created masterpieces! Isn't that what God does to us? He loves to take the Broken Pieces of our lives (the things we would love to forget) and uses them to make us into something extradorinarily Beautiful. I love the song "Broken into Beautiful" by Christian artist, Gwen Smith. You can listen to it here:

Ecclesiastes 3:11
"He has made everything beautiful in its time."

Philippians 1:6
"Being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus. "

Chocolate Cinnamon Muffins


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
Heaping ½ cup light brown sugar
1 cup Chocolate Chips
2 large eggs
1 cup milk
6 tbsp canola oil

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, cocoa, and salt in a large bowl. Stir in the brown sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the milk 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. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, 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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