Tuesday, November 11, 2008

Our latest muffin recipe

Today we had the day off for Veteran's Day, so, following our "weekend" tradition, the kids and I made another batch of delicious muffins! This time, we decided it would be fun to use a flavor of the season, so we made PUMPKIN-CHOCOLATE CHIP MUFFINS, and boy, are they yummy!

The recipe:

Pumpkin-Chocolate Chip Muffins

Chocolate chip muffins complete with NestlĂ© Toll House Semi-Sweet Chocolate Morsels and nutritious Libby’s 100% Pure Pumpkin are great for breakfast or brunch!

1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

Preheat oven to 350° F. Grease thirty-six 2 ½-inch muffin cups or line with paper bake cups. Combine all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.