I don't know what the weather is like where you all live, but in Utah the mornings and evenings are very cool, the weather is gorgeous and not too hot anymore and it is making me excited for fall! And fall means baking with pumpkin! I love pumpkin chocolate chip muffins but they can be full of fat and sugar, so try out this delicious recipe...you are getting the same great (maybe even better!) taste but without all of the fat and sugar!
Healthier Pumpkin Chocolate Chip Muffins
Combine:
1 cup canned pumpkin (unsweetened)
2 eggs
1/2 cup brown sugar
1/2 cup nonfat milk
1/3 cup canola oil (or 1/3 cup applesauce for even less fat)
1 tsp vanilla
Add to the wet mixture a mixture of:
1 cup white flour
1/2 cup wheat flour
1/4 cup ground flaxseed meal (can be omitted)
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips
Bake at 350 degrees for 12-15 minutes depending on size of muffin tins.
**Here is a tip for you when using chocolate chips in cakes, muffins, quick breads, etc. They always seem to end up on the bottom of whatever I am making and stick to the bottom of the pan or get almost a burnt taste. Take 1 tablespoon of your flour and mix it in a small bowl with the chocolate chips to coat them before you throw them in the recipe. I am not sure why this works but it will keep your chocolate distributed through the entire bread and not just all on the bottom!
No comments:
Post a Comment