So it’s August and the hottest of several hot months here in my corner of Texas. To say that we are tired of 100 degree days is an understatement. But this time of year the markets are brimming with our favorite summer veggies and lately I’ve been making summer veggie plates for dinner. Last week the okra looked good, and the corn so I made fried okra with corn on the cob, and simmered a batch of collard greens. It took me back to the summers of my childhood when my parents made a huge garden every year. There was always something good from the garden at every meal…cream peas, tomatoes, green beans, and always luscious tomatoes that tasted good still warm from the sun with just a sprinkle of salt to bring out the flavor.
Yesterday I got some very nice looking zucchini and some turnip greens that will become tonight’s dinner served along with a platter of sliced heirloom tomatoes, a pitcher of iced tea and watermelon for dessert.
However, even these plates of summer goodness can’t stop me from wishing for fall when it will be cool enough to bake again. Here is one of my favorite fall recipes–delicious chocolate chip muffins made with only three ingredients. This recipe makes a dozen muffins that are perfect for breakfast, or a mid morning coffee break, or tucked into the kids’ lunch boxes for school. I hope you enjoy:
Preheat oven to 350. Spray a 12 muffin tin with cooking spray or use paper liners. In a large mixing bowl combine one 16.5 oz box of chocolate cake mix with one 16 ounce can of pumpkin ( NOT the pie filling, just the plain pumpkin) and one cup of chocolate chips. Mix thoroughly, pour into the prepared muffin tin and bake for 25 minutes or till the muffins test done. COOL COMPLETELY before attempting to remove from the pan.