I spent the weekend with my sister. We went to all those spots you need an excuse to see when you live here on the bay peninsula. We went to an art fair in San Jose and to Golden Gate Park. We had tea in the garden there and saw geese and gophers and hummingbirds. We had dinner at my three favorite restaurants. And this morning, before we drove to the airport, I invented a recipe for her.

Almond Butter Breakfast Cupcakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup almond butter
• 3 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla
• 1/2 cup yogurt or sour cream
• 1  cup semisweet chocolate chips
• 1/4 cup chocolate covered almonds + 1/4 cup
• 3 tablespoons butter

Combine flour, the baking powder, baking soda and a pinch of salt and set aside.  Cream together the brown sugar, the almond butter, and the butter. Add the vegetable oil and beat in the egg and the vanilla. Beat in the flour mixture alternately with the yogurt, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Wrap the almonds in a kitchen towel and crush with a pan or kitchen mallet. Add 1/2 cup to batter. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.