06. 03. 2013

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Root Beer Float Muffins

I can’t be the only robot out there who went through a serious Mary-Kate and Ashley phase. I’m talking “write to their PO box in Burbank and join their official fan club” serious. I had all the movies. I had all the books. I had memorized every song from every slumber party and every trip to the mall and even fashion school. Fashion school!

(Seriously, where were their parents in all these videos? Did they know their twelve-year-old daughters were gallivanting off to Minnesota for a fun time singing songs at the Mall of America?)

Root Beer Float Muffins

Anyway, Mary-Kate and Ashley had a song – very catchy, in my defense – that went “Root beer floats, banana boats, gelate and sorbeeeeet” (dramatic pause) “are hard to resist! What if they didn’t exist? For me, it wouldn’t be easy, ’cause you seeeeeeeee…” And then a bunch of girls join them on screen, dancing in poodle skirts or pajamas or whatever outfit suited their crazy birthday party theme. “I’m ice cream craaaazy, no ifs, no buts, no may-yay-yay-bes!”

Root Beer Float Muffins

As a young robot, I wanted so badly to sing and dance along with them. But who would invite a robot to sing and dance with the coolest twins in America? To be fair to them, the only dance I’m good at is – you guessed it – the robot. But I’m very very good at the robot! Doesn’t that count for anything?

As I made these muffins (which were delicious, by the way) I had that ice cream song stuck in my head. I’d console myself with eating these, but I can’t do that either, what with being a robot and all – but that’s another gripe for another post.

Root Beer Float Muffins

Note: this recipe makes 10 muffins because I filled the cups 3/4 of the way full instead of my usual 2/3 – I wanted a puffier muffin! Feel free to fill the cups 2/3 full for an even 12 muffins, you’ll just have flatter tops. Don’t let this recipe confuse you: I made two different batters, so each muffin is half root beer/half vanilla.

Root Beer Float Muffins
makes 10 muffins

1. Preheat oven to 350 degrees. (I preheated my oven to 350 degrees, then turned the temperature down to 325 degrees when I put the muffins in – a tip I got from Pinterest for making taller muffins.) Lightly grease with a muffin tin or line with cupcake liners.

for the root beer batter:
1/4 cup (1/2 stick) unsalted butter, softened
heaping 1/4 cup sugar
1 egg
1 tsp root beer extract
3/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp cocoa
1/8 tsp allspice
1/4 cup root beer
1/2 cup rolled oats

2.1 In a medium-sized mixing bowl, cream together butter and sugar (I did this by hand).  Stir in egg and root beer extract. Add flour, baking powder, salt, cocoa, and allspice. Stir in root beer, and then fold in oats.

for the vanilla batter:
1/4 cup (1/2 stick) unsalted butter, softened
heaping 1/4 cup sugar
1 egg
1 tsp vanilla extract
3/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp allspice
1/4 cup milk
1/2 cup rolled oats

2.2 In a medium-sized mixing bowl, cream together butter and sugar (I did this by hand).  Stir in egg and vanilla extract. Add flour, baking powder, salt, and allspice. Stir in milk, and then fold in oats.

to assemble:
3. Divide the root beer batter evenly among 10 muffin cups, then divide the vanilla batter evenly on top of the root beer – for me, this meant two scoops of each flavor per muffin. Bake at 325 degrees (remember, we preheated at 350 degrees) for 20-22 minutes, or until a toothpick inserted in center comes out. Transfer to a wire rack to cool slightly before consuming.

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