Brownie Cupcakes

Brownie Cupcakes (adapted from "Kitchen For Kids" by Jennifer Low)

*This recipe makes 6 cupcakes, but can be doubled.

1/2 cup semi-sweet chocolate chips + 30 chips for decorating

1/4 cup butter, cut into small pieces

1/2 teaspoon vanilla extract

1/2 cup flour

1/2 cup sugar

pinch of salt

1 egg

18 mini marshmallows

* Preheat oven to 350F. In a saucepan, on medium heat, melt the 1/2 cup chips and butter together until just melted. Take off the heat and stir in the vanilla and sugar. Add the egg and mix well. Stir in the salt and flour. Divide the batter among 6 muffin cups. Bake for 15 minutes. Remove from the oven and let cool 5 minutes. Top each cupcake with 3 mini marshmallow and 5 chocolate chips. Return the pan to the oven for 5-6 minutes until the marshmallows are golden.

Blueberry Muffins

Blueberry Muffins (from "Modern Classics 2" by Donna Hay)

2 cups all purpose flour

2 teaspoons baking powder

3/4 cup sugar

1 cup sour cream

2 eggs

1 teaspoon grated lemon peel (optional)

1/3 cup vegetable oil

1 cup fresh or frozen blueberries

* Preheat oven to 375F. In a large bowl, stir together the flour, baking powder and sugar. In a separate bowl, stir together the sour cream, eggs, oil and optional lemon peel. Mix the wet ingredients into the dry only until just combined. Mix in the blueberries (do not overmix). Divide the batter among 12 muffins cups. Sprinkle with a bit of sugar before baking if desired. Bake for 15-18 minutes. Makes 12 muffins.