Way back when I was a freshman (first year) at the University of Texas at Austin, I lived in an all-girls dorm called Contessa West. It was suite-style, which meant three bedrooms with two girls each and a tiny common area in which you could not swing the proverbial cat, with a round table, four chairs, a two-burner electric stove, a hotel refrigerator and a bathroom-sized kitchen sink. And that is all. I am staying with my younger daughter in her campus apartment for a few days and, while student housing undoubtedly varies from school to school, I can only say, it’s lovely. Three bedrooms with only one girl each and a fairly well equipped kitchen. It has a real stove with an OVEN, a full-sized fridge and actual counter top space for food prep. Her corner bedroom is full of light from three big windows and from my vantage point, perched in her bed writing this, I can see the beautiful dome of the Rhode Island State Building. It’s a far cry from Contessa West, back in the Dark Ages, I can tell you. Tell me, was your campus housing anything like this? (Disclaimer: Any mess you see is mine! Amazingly, they keep their common area quite clean and my daughter's bedroom is fairly tidy.)
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| I could swing a few cats in here! |
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| My cardigan on the chair! |
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| Check out all those windows! And, yes, that is my unmade bed, where I am perched writing and my stuff on the desk. |
Last night we were making gyozas from this recipe and I didn’t take a single photo but I can tell you they were delicious. But yesterday morning, I was baking muffins and, since it’s Muffin Monday, I will share. Our ingredient this week is peanut butter and since nothing goes better with peanut butter than more nuts and chocolate, I added in Nutella and Easter M&Ms. My younger daughter and one of her roommates enjoyed a couple and then we took a few up to my elder daughter who works on Sundays at RISD|Works for her to share with her colleagues. They were a hit!
Ingredients
2 cups or 250g all-purpose flour
1/2 cup or 115g sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or 120ml peanut butter
1/4 cup or 60ml Nutella or other hazelnut chocolate spread
3/4 cup or 180ml milk (I used Rice Dream because that is what my daughter had. Worked great!)
1 teaspoon vanilla
1 egg
1/4 cup or 60ml canola oil
1/2 cup or 100g milk chocolate M&Ms plus extra for decoration
Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan using non-stick spray, butter or by lining it with paper muffin cups.
Put your flour, sugar, baking powder and salt into a large mixing bowl and give it a good stir to combine.
In another smaller bowl, whisk together the peanut butter, Nutella, milk, vanilla, egg and canola oil.
Pour that luscious, chocolately peanutty mixture into your dry ingredients and mix until it is just coming together. You’ll still see a little flour, but that’s perfect.
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| See that? That's how you know this muffin will be delicious. |
Fold in the M&Ms.
Divide the batter between your muffin cups and poke a few more M&Ms into the batter for decoration.
Bake in your preheated oven for about 20 minutes or until a toothpick comes out clean.
Cool in the pan for a few minutes and then remove to finish cooling. I didn’t have a wire rack here so I put them on another baking tray that was chilled from the cold weather we are experiencing. And several were eaten warm, almost straight from the oven. Yum!
Enjoy!
