Gingerbread - Chocolate Chip Muffins

I am struggling with the fact that Christmas is less than 2 weeks away.  The late Thanksgiving has really caught me off guard, so instead of coming to you with tidings of comfort and joy I bring tidings of panic and stress. My Christmas cards arrived today (LATE) and the machine that cut them, chopped off a big chunk of the wording.  AHHHHH.  I called the company and they told me that they should have them done by late next week - the 21st??  WHAT?!  I have been so busy doing random, but very important holiday related things, sewing, baking, gifting, (oh and taking care of my kids) that Dan had zero pairs of clean underwear to take on a business trip...oops. So, In an effort to remain sane and to ensure that I enjoy Christmas, I have decided 3 things. 

1. I need a boot to drink my morning coffee out of, so I have enough energy to get through my day
2. Dan might have to start doing his own laundry

3. I need to slow down, and remember what this season is really about.....eating. 

Try these. They are awesome (and very fast to make)

GINGERBREAD & DARK CHOCOLATE  MUFFINS

3 cups all purpose flour (or white-whole wheat flour)
1/4 teaspoon salt
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3/4 cup dark molasses
1/2 cup butter
1/2 cup dark brown sugar
1 large egg
3/4 cup plain or vanilla yogurt
1/4 cup  milk
1 cup dark chocolate chips

Directions:

Preheat oven to 350F. Spray 12 cup muffin tin with non-stick spray or line with muffin liners.

In a large bowl, mix together flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.

In a microwave-safe bowl, heat the molasses and butter on high for about 1 minute in the microwave. Stir until thoroughly mixed together. Set aside. In a second bowl, whisk together the brown sugar, egg, yogurt, and milk. Pour into the butter. molasses mixture and whisk until everything is incorporated. Pour wet ingredients into dry and mix until  combined. Do not overmix. Batter will be very thick and lumpy.

Fill your muffin tins to the very top and bake for 20 minutes at 350F.  Muffins are finished when a toothpick inserted into the center comes out clean.

Don't forget to make my favorite eggnog and cranberry muffins this holiday season (recipe here).  AND, if you love the combo of ginger and chocolate try these and these!