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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. PUMPKIN CHOCOLATE CHIP MUFFINS

  3. 6 Preparation Time :

  4. Categories : Chocolate Muffins

  5. Breads

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 12 Regular or 48 miniature

  8. -muffins

  9. Make one or two days ahead

  10. -for best flavor.

  11. 1/2 c (1 1/4 ounces) sliced

  12. -unblanched

  13. Almonds

  14. 1 2/3 c All-purpose flour

  15. 1 c Granulated sugar

  16. 1 tb Pumpkin pie spice

  17. 1 t Baking soda

  18. 1/4 ts Baking powder

  19. 1/4 ts Salt

  20. 2 lg Eggs

  21. 1 c Plain pumpkin

  22. 1 lb Can)

  23. 1/2 c (1 stick) butter, melted

  24. 1 c (6 ounces) chocolate chips

  25. Heat oven to 350 F. Put almonds on a baking sheet pr

  26. pie pan and bake about 5 minutes, just until lightly

  27. browned; watch carefully so almonds don't burn. (You

  28. can also toast them in a toaster oven.) Slide almonds

  29. off the baking sheet so they cool quickly.

  30. Grease muffin cups, or use foil or paper baking cups.

  31. Thoroughly mix flour, sugar, pie spice, baking soda,

  32. baking powder, and salt in a large bowl.

  33. Break eggs into another bowl. Add pumpkin and butter,

  34. and whisk until well blended. Stir in chocolate chips

  35. and almonds. Pour over dry ingredients and fold in

  36. with a rubber spatula just until dry ingredients are

  37. moistened.

  38. 20 to

  39. minutes, or until puffed and springy to the touch in

  40. the center. Turn out onto a rack to cool. Wrap in a

  41. plastic bag and keep for 1 or 2 days. Reheat before

  42. serving. Source: Muffins By Elizabeth Alston - - - - - - - - - - - - - - - - - -

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