I have a new snack recipe I have been making lately. The kids love them, they’re
sort of healthy, they’re great for lunches and they freeze well. Plus they’re moist enough you don’t feel like you must slather them in butter. They are…… (drum roll please)……
Chocolate Chip Pumpkin Muffins!
Here’s the recipe. It makes 24 medium size muffins and 24 mini muffins. I like making mini as well because that’s the best size for littles.
Mix with electric mixer till light and smooth:
2 cups sugar, 4 eggs, 1 1/4 cup oil
Add and mix:
3 cups flour (can do 1/2 whole wheat flour if you want), 1 tsp salt, 1 tsp baking soda, 1 – 2 tsp cinnamon, 1/2 tsp baking powder, 2 tsp vanilla extract, 1 – 15 oz can pumpkin (not pumpkin pie filling).
2 cups chocolate chips
Bake at 400 F for 15 – 20 minutes till done.