Rarely ever do I look for recipes and from those rare times it's ever more rare that I find something that actually makes me want to don an apron and bust out the wisk. But in the August edition of Triathlete Magazine there is a recipe for Pumpkin Chocolate Chip Muffins from Andy Potts. I have no idea what the nutritional informaton is for these but they are so stinkin' good who cares.
Ingredients
4 eggs
1 1/2 cups vegetable oil
1 1/2 cups sugar
14 ounces pumpkin pie filling
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 cups chocolate chips
Each batch makes about 30 muffins.
I have cooked this with the oil and am cooking them right now with the oil substituted with sugar-free apple sauce (yes, this was a request from Kati). I also find that miniture chocolate chips work best.
Directions
Preheat oven to 400 degrees.
Mix together the eggs, vegetable oil, sugar and pumpkin pie filling. In a seperate bowl, combine the flour, cinnamon, baking soda, salt and baking power. Add the flour mixture to wet ingredients. Add chocolate chips. Spray muffin tin with cooking spray Spoon the batter into the muffin tin and bake for 15 minutes.
I find that these are much better warm, so I throw them in the microwave for 15 seconds per muffin to melt the chocolate. Delicious.
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2 comments:
So how did the recipe turn out using applesauce instead of oil? I would have made the same substitution when I saw the amount of oil the recipe required
The turned out a little more dense and I found that when using a muffin pan that doesn't require the paper cups that I had to respray in between each batch. Other than that they turned out good.
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