Sunday, April 4, 2010

Time to make the...muffins

I have to say I took on homemade muffins and they came out pretty well. Yes! They were actually delicious. I've made muffins now three times, each time tweaking the recipe a little. The second time was the best because I doubled the oil in the recipe. I haven't actually used chocolate chips because I gave up chocolate for Lent. I actually made the recipe more healthy by adding raisins and almonds which gave the muffins more texture, too. Ideally I want my muffins to be very moist, almost like cake. I recommend this recipe and the muffins can be eaten with coffee for breakfast or as a snack. Here's the recipe:
~Pumpkin Chocolate Muffins~

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes
Ps. 34:4