Finally the weather feels like fall – it means the 4 yr old has to learn to wear jeans instead of stretchy pants, the 8 yr old is just dying to wear his big winter coat and the 13 yr old wants to make so much apple cider that I am googling homemade recipes because those dang little packets are rather spendy.
And in honor of fall I would like to reiterate how fabulously scrumptious these muffins are. I originally got the recipe from Linda (http://www.sundrymourning.com/) and they are my go-to for fall. Teachers, coworkers, bus drivers, principals- everyone just loves these. My sister in law prefers them without the chocolate chips (scandalous!) . I use canned pumpkin and vary the chips – for grown up I might use gerhidelli, for the kids I cut back a little or use minis. I have made the giant size, the muffin tops, the minis and all sizes in between with this recipe.
Insanely Good Pumpkin-Chocolate Muffins
1 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tbls baking powder
1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg
1/2 tsp ground ginger 1/4 tsp ground allspice 1/8 tsp ground cloves
1 can pumpkin [ ‘regular’ size can, not the large — original recipe calls for 1 CUP]
1/2 cup milk 1/2 cup vegetable oil 2 tbls molasses
Some amount of chocolate chips
Preheat oven to 400˚ and lightly grease a 12 muffin tin (I use paper holders). Sift (I don’t) flour, sugar, baking powder, salt and spices together in large bowl. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour wet ingredients into the dry and mix (I just do it all in 1 bowl- because I roll like that). Stir in your desired amount of chocolate chips (to taste). Fill the muffin cups 2/3s full. Bake 18-20 minutes, until tests done.
No photo – because I am lame like that. But, trust me, these are *awesome*.
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