Farmers Markets are a mainstay in most rural communities. The variety of product is amazing. Thetis has had markets for the past 12 or so years, moving between the marinas, and change with the artisans and producers that attend them. Our community hall is going to play host to Summer Community Fairs this year. The same group of volunteers that puts on lunches through the winter months is going to take charge of the kitchen and serve up coffee, teas and home baking.
Not sure how it happened, but I’m looking after the kitchen tomorrow morning for opening day. I’ve made these for morning events for several years now. They’re a nice change from fruit and earnest muffins. Sometimes it’s nice to have something a little different.
They get their coffee hit from espresso powder, while the different chocolate bits make you think a barista has somehow made this latte type muffin for you.
2 c all-purpose flour
½ c sugar
1 T baking powder
2 t instant espresso coffee powder (or instant coffee)
½ t salt
1 t cinnamon
½ t nutmeg
1 c whole milk
½ c butter, melted and cooled
1 egg, slightly beaten
1 t vanilla extract
½ c dark chocolate pieces
¼ c white chocolate pieces
Preheat oven to 375° F.
Line muffin tins with paper liners.
In a medium bowl, whisk together the milk, butter, egg, and vanilla until well combined.
Fill muffin cups ¾ full.
Sprinkle each muffin with about ½ t of the sugar mixture.
Bake in the center of the oven for 20 minutes.
These muffins freeze well. Be sure they are fully cooled before putting in a sealed food container that is appropriately sized. Freeze within 6 hours of baking. Let thaw in the sealed container at room temperature for several hours (or overnight) before serving.