Photos memorialize our lives. Each snapshot is meant to be viewed later to stir memories of what was.
Just like the blog posts, journal entries, letters, and emails we write are memorials to the moments we cherish. The moments we don’t want to forget. Or, the moments we want to remember so we’ll not repeat ourselves.
Yeah, folks, I’m rambling a bit. What does any of this have to do with chocolate muffins? Well, nothing. It has to do with friends and memories and holding on to both.
I lost a dear friend this week and need to carve a little place right here as a memorial. I have an intense desire to hold on to him—just like in Peter Pan when Wendy sews Peter’s shadow back on. I want to sew the shadow of my friend firmly somewhere so he doesn’t disappear. So he doesn’t wander off. So he’s here in my heart forever.
It was an unexpected and shocking loss. I’ve known my friend since grade school and expected to know him into old age. I only share that because when something like this happens you think not only about the loss of your loved one but about the people who are still here. Your husband (or wife), your children, siblings, parents and friends. You desire to make each moment memorable. To make each moment count. To tell them you love them, appreciate them, to be with them.
You know what? These muffins are good but don’t make them. That’s right. (At least not right now.) Go spend some time with family and friends making memories. Tell them you love them. Smile and laugh with them. Do that and you’ll create moments that will last a lifetime. I promise.
Deep Dark Chocolate Muffins
Deep Dark Chocolate Muffins
Preheat the oven to 375 degrees. Prepare your muffin pan with liners—makes about 6 or 7 jumbo or 12 cupcake sized muffins.
Whisk to combine and set aside:
½ teaspoons EnerG Egg Replacer
2 tablespoons warm water
In a large mixing bowl mix together:
1½ cups GF Flour Blend
½ cup pulverized walnuts*
2/3 cups organic coconut or cane sugar
1/3 cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
In a 2 cup measuring cup whisk together:
1 6oz container plain or vanilla yogurt (for dairy-free/vegan use coconut milk yogurt)
1 teaspoon vanilla
½ teaspoon molasses (optional)
½ cup water
egg replacer you prepared earlier
1/3 cup grapeseed or other vegetable oil
Pour about half the wet mixture into the dry and give it a few turns with a spoon or silicone spatula. Add the rest of the liquid and stir until combined.
Add to the batter and mix in:
½ cup Enjoy Life chocolate chips
Spoon into the paper liners filling them about ¾ full. Bake for 20 minutes or until a toothpick comes out clean. Cool and enjoy.
*I pulverized the walnuts in a small food processor (or you might be able to use a coffee grinder) until they were the size of large grains of sand. Measure after they’re chopped.