Pumpkin Chip Muffins

Pumpkin Chip Muffins

Yields1 Serving

2 eggs

3/4 cup brown sugar

2 cups roasted winter squash (butternut is best)

1/2 cup canola oil

3/4 cup unbleached flour

3/4 cup whole-wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1 cup semisweet chocolate chips

Preheat oven to 400ºF (200ºC).

Lightly grease a 12-cup muffin pan, or line with paper baking cups.

Beat the eggs in a large bowl, and mix in the sugars, squash and oil.

In a medium bowl, mix the flours, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture.

Fold in the chocolate chips and spoon into the muffin pans.

Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Remove muffins from pan, and cool on a wire rack.

Ingredients

2 eggs

3/4 cup brown sugar

2 cups roasted winter squash (butternut is best)

1/2 cup canola oil

3/4 cup unbleached flour

3/4 cup whole-wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1 cup semisweet chocolate chips

Preheat oven to 400ºF (200ºC).

Lightly grease a 12-cup muffin pan, or line with paper baking cups.

Beat the eggs in a large bowl, and mix in the sugars, squash and oil.

In a medium bowl, mix the flours, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture.

Fold in the chocolate chips and spoon into the muffin pans.

Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Remove muffins from pan, and cool on a wire rack.

Pumpkin Chip Muffins