easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, October 31, 2016

Pumpkin Chocolate Chip Muffins

Miss F's class is celebrating Halloween by wearing costumes (first time ever for her school) and having a Pumpkin Day. There are going to have all sorts of fun pumpkin themed activities, including tasting all sorts of delicious pumpkin treats. Miss F wanted to make pumpkin muffins and I suggested to add chocolate chips, because, why not? And I suspect the chocolate might break up all the pumpkiness. Happy Halloween everyone!

This recipe was based off one from Betty Crocker.
Pumpkin Chocolate Chip Muffins

2 ½ cups flour
1 ½ teaspoons baking soda
1 ¼ teaspoons kosher (coarse) salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¾ teaspoon ground cloves
½ teaspoon ground ginger
1 ½ cups sugar
2/3 cup canola oil
½ cup water
3 eggs
1 can (15 oz) 100% pure pumpkin
1 ½ cups chocolate chips

Preheat the oven to 350 degrees. Line 24 muffin tins with paper baking cups. In a large bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a medium bowl, whisk together the sugar, oil, water and eggs; stir in the pumpkin. Stir the pumpkin mixture into the flour mixture just until moistened. Stir in the chocolate chips. Use an ice cream disher to scoop the batter into the lined muffin tins. Bake for 25 minutes. Cool in the pans for 5 minutes, then cool completely on wire racks.
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