Pumpkin Chocolate Chip Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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When I was trying to modify my mom's pumpkin bread recipe to cut down on the fat and cholesterol, I came up with these moist sweet muffins, explains Kathy Fannoun of Brooklyn Park, Minnesota. My kids love them...and they get a healthy dose of vitamin A from the pumpkin without even knowing it! Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1/2 cup king arthur premium 100% whole wheat flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1 egg |
3/4 cup egg substitute |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
1 cup (6 ounces) semisweet chocolate chips |
Directions:
1. In a bowl, combine the first eight ingredients. In another bowl, combine egg, egg substitute, pumpkin, applesauce and oil; stir into dry ingredients just until moistened. Stir in chocolate chips.
2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
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