These are so good. I even used an egg substitute (1 T. oil, 2 T. water, 1/2 tsp. baking powder) and they were great, maybe not as light or tender if a real egg had been used but they were wonderful.
Pumpkin Chocolate Chip Muffins
from Cindy B.
1 1/2 C flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. milk
1/2 C. canned pumpkin
1 egg
1/2 chocolate chips
Heat oven to 400 degrees. Grease bottom of muffin pans or use paper liners. Mix all ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full. Sprinkle sugar on top of batter. Bake about 18-20 minutes for full size muffins, or 10-12 minutes for mini muffins.
Pumpkin Chocolate Chip Muffins
from Cindy B.
1 1/2 C flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. milk
1/2 C. canned pumpkin
1 egg
1/2 chocolate chips
Heat oven to 400 degrees. Grease bottom of muffin pans or use paper liners. Mix all ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full. Sprinkle sugar on top of batter. Bake about 18-20 minutes for full size muffins, or 10-12 minutes for mini muffins.
No comments:
Post a Comment