Monday, October 8, 2007

Pumpkin Chocolate Chip Muffins

This recipe comes from the Foods class that I am currently working in. At first I was a skeptic, because when I've used pumpkin in muffins or cookies before, I've ended up with a product that has a really wet, heavy texture. Not so with these! They have a slight taste of cinnamon and pumpkin but still maintain that nice light crumb as well.

**The original recipe used Canadian metric, so I used this chart to convert it to US equivalents.

500 ml (2 cups) flour

20 ml ( 4 tsp) baking powder

2 ml (1/2 tsp) salt

150 ml (2/3 cup) sugar

2 ml (1/2 tsp) cinnamon

2 ml (1/2 tsp) nutmeg

60 ml (1/4 cup) oil

2 eggs, beaten

150 ml (2/3 cup) canned pumpkin

150 ml (2/3 cup) milk

150 ml (2/3 cup) chocolate chips

Pre-heat oven to 375 F

Mix the flour, baking powder, salt, sugar, cinnamon, and nutmeg together in a bowl and stir. Add chocolate chips. In a separate bowl, combine the eggs, oil, pumpkin, and milk. Stir well. Pour into the dry ingredients all at once and stir until just combined. Spoon into paper lined muffin cups and bake for 15-20 minutes.

Makes 1 dozen muffins.
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