Pumpkin Chip Muffins
Pumpkin Chip Muffins
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
1
Preheat oven to 400ºF (200ºC).
2
Lightly grease a 12-cup muffin pan, or line with paper baking cups.
3
Beat the eggs in a large bowl, and mix in the sugars, squash and oil.
4
In a medium bowl, mix the flours, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture.
5
Fold in the chocolate chips and spoon into the muffin pans.
6
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7
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
