 A fall favorite in our home. Serve hot with a cold glass of milk, or serve room-temperature. Make a couple dozen -- these go fast!
Tools: - Muffin tin - Muffin liners - Stand mixer with two bowls - Spatula - Measuring cups and spoons Ingredients: 2 cups flour 2 cups light brown sugar 2 teaspoons cinnamon 1/2 teaspoon salt 2 teaspoons baking soda 1 cup vegetable oil 1 15-ounce can pumpkin puree (canned or frozen from real pumpkins) 4 eggs 2 cups chocolate chips Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, pumpkin and eggs. Make a well in dry ingredients and stir in pumpkin mixture. Fold in chocolate chips. Spoon into muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes for mini muffins, and 20-25 minutes for the regular muffin size. Cool on racks.
0 Comments
|
I believe that since God gave us food, we need to celebrate it! Many times in Scripture Jesus enjoyed a meal, made breakfast, and enjoyed bread and fish. We need to enjoy the bountiful goodness of what the Lord blesses us with. These are some recipes and stories surrounding food. Bon appétit!
|
