Muffin Monday

I believe that each day holds a certain amount of joy in it that simply needs to be acknowledged in order to be received.  When our eyes are open to the joy that surrounds us, we have even more reason to invite people into our lives in meaningful ways and in turn, share something positive with one another.   As someone who is deeply introverted, and incredibly task-oriented, I know that this is easier said than done.  So in order to create intentional time to connect in positive ways with my coworkers and simultaneously counteract the universal dread that most people carry with them into work on Monday mornings, I invented the cheerful and always welcome "Muffin Monday." 

This special little holiday of mine is exactly what it sounds like: muffins on Monday mornings.   Every once in awhile when my weekend has a little extra wiggle room, I dig out my trusty muffin cookbook and start baking.   The best part about this semi-regular tradition is that I always pick a song to bake to which becomes my prayer for the week.   Yesterday, I measured, mixed, whisked and melted with the precious truth of this song filling my kitchen.  Nothing compares to the ability to consciously start my week wrapped in the knowledge that God's eyes are on this child and that His grace abounds to me. 

Because most of my coworkers don't dust off their mixing bowls all that often, all of the muffins I have brought in thus far have been enthusiastically consumed.   However, the muffins that I brought in today were eaten with such positive reviews that I had to share the recipe with you:

Pumpkin Chocolate Chip Muffins 

12 regular or 48 miniature muffins 

1/2 cup sliced unblanched almonds 

1 2/3 cups all-purpose flour 

1 cup granulated sugar 

1 tablespoon pumpkin pie spice 

1 teaspoon baking soda 

1/4 teaspoon salt 

2 large eggs 

1 cup plain pumpkin (half of a 1-pound can) 

1/2 cup (1 stick) butter, melted 

1 cup chocolate chips 

Heat oven to 350 degrees F. Put almonds on baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn.  Slide almonds off the baking sheet so they cool quickly.  

Grease muffin cups, or use foil or paper baking cups.  

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.  

Break eggs into another bowl.  Add pumpkin and butter, and whisk until well blended.  Stir in chocolate chips and almonds.  Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.  Scoop batter evenly into muffin cups.  Bake 20 to 25 minutes, or until puffed and springy to the touch in the center.  Turn onto a rack to cool.  Wrap in a plastic bag and keep for 1 to 2 days.  Reheat before serving.  

Enjoy!


"When I am doing well, help me to never seek a crown, for my reward is bringing glory to You"