I will get to those birthday posts sometime. But the cold has hit the Sangenito household, along with dealing with some crazy side effects from a medicine (another story for another day). Needless to say, this chick has been in bed for the past 2 days.
Instead, I thought I would share with you a yummy fall recipe that you all need to run out and make today.Notice the emphasis yall-this is serious stuff. These are literally the best muffins that I have ever tasted. Unfortunately I can't take credit for the recipe. She can.
Ok....on to the recipe!
Pumpkin Chocolate Chip Muffins
- 4 whole Eggs
- 2 cups Sugar
- 16 ounces, fluid Canned Pumpkin Puree
- 1-½ cup Oil OR Applesauce (I used applesauce)
- 3 cups Flour - White OR Whole Wheat
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 12 ounces, weight Chocolate Chips
1. Mix together the first 4 ingredients.
2. When mixed well, add the dry ingredients.
3. If you’re going to add choc. chips, you should mix 1/2 the package into the batter. Then, fill well-greased muffin tins 2/3 full of batter. Then, sprinkle the rest of the choc. chips on top of the batter. This spreads out your chocolaty goodness instead of having it all at the bottom of the muffin. Although, it tastes good no matter where the chocolate lands.
4. Bake in 400 degree oven 16-18 minutes.
They taste amazing warm. Or reheated. And be forewarned, you won't want to stop at 1. or 2. And sharing may be difficult for some :) Enjoy!
