One of my favorite ways to connect and catch up with friends is during a walk. It’s healthy, not too strenuous, doesn’t cost us anything, we’re not interrupted by a server taking our order or refilling a water glass, or having them wait patiently beside our table while we are in the middle of a conversation, and I’m not wasting the leftovers that seem to be perpetually in our refrigerator.
I met a friend at her house, early one morning, with a plate of these Chocolate Brownie Muffins I had baked. After leaving them on her kitchen counter, we walked in her neighborhood, and once back home, I made coffee in the French Press and enjoyed the muffins I had left to cool on my own kitchen counter.
CHOCOLATE BROWNIE MUFFINS
12 ounces dark chocolate
3/4 cup butter
2/3 cup self-rising flour
1 cup sugar
3 tablespoons milk
Heat oven to 375F. Line a 12-cup muffin pan with paper muffin liners.
Put the chocolate and butter into a small saucepan. Melt over low heat, stirring occasionally.
Mix together flour and sugar.
Add the milk and eggs to the chocolate mixture and mix together.
Pour the wet ingredients into the dry and stir together to combine.
Spoon into the paper muffin liners and bake for 20 minutes, or until risen and just firm.
Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006