Our favorite breakfast muffins: chocolate chip pumpkin spice muffins (yes, I know, that's a long name for a recipe. That's why I call them favorite muffins!) |
Mix dry ingredients in a large bowl and make a well in the center. Mix wet ingredients with a whisk in a separate bowl. Pour wet ingredients in well of dry ingredients. |
Stir with rubber spatula just until incorporated. Don't stir too long! Then spoon into muffin tins. |
Thought you might want to see the chocolate chips up close! |
Favorite Muffins
Preheat oven 350 degrees
- 3 1/2 c. flour (I use half all-purpose, half whole wheat)
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp ginger
- 2 1/2 c. sugar
- 3/4 c. oil
- 2/3 c. water
- 1 can pumpkin ( 15 oz. NOT pie filling, use solid pumpkin)
- 4 eggs
- 1 c. chocolate chips or nuts
Line muffin tins with paper liners or spray with cooking spray. Mix dry ingredients (including chic. chips and nuts) in large bowl with a whisk. Make well in center. Mix wet ingredients in medium bowl. Pour in well of dry ingredients. Mix with rubber spatula just until combined. Do not over mix. Fill muffin cups 3/4 full. Bake about 20 mins. The batter may be stored in fridge and used as needed. It makes about 3 dozen muffins.
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