Try this recipe out next time you have a little baking time.
It is low in fat, not too sweet, very nutritious and oh-so-delicious.
Pumpkin Chocolate Chip Muffins
Makes 12 muffins
Ingredients
1c all-purpose flour
1c whole-grain pastry flour
1tsp baking soda
½ tsp salt
1tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
pinch of ground nutmeg
¾c packed brown sugar
3 tbl molasses
¼c coconut or canola oil
2 large eggs
1c pureed pumpkin
1tsp vanilla extract
¾c lowfat buttermilk
¼c raw,
unsalted pumpkin seeds
1c chocolate chips
Directions
Preheat oven to 375°
Coat muffin pans with cooking spray
In a medium bowl, whisk together the all-purpose and
whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
In a large bowl whisk together the sugar, molasses, oil and
1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin
and vanilla. Whisk in the flour mixture in 2 batches, alternating with the
buttermilk. Add chocolate chips, mix until just combined.
Pour the batter into prepared muffin pan and sprinkle with
the pumpkin seeds. Tap the pan on the counter a few times to remove any air
bubbles. Bake for 12-20 minutes depending upon muffin size, or until a wooden toothpick inserted in center
of one of the muffins comes out clean.
Let cool on a wire rack for 15 minutes depending on muffin
size. Run a knife around the muffins to loosen them and unmold. Cool completely
on the rack.
Did you know that the humble pumpkin is super nutritious? It
is packed with vital anti-oxidants, high in vitamin A and fiber and low in
calories. Its seeds are a valued source of protein, vitamins, minerals and
omega 3-fatty acids.
I hope you enjoy these muffins as much as my family and I
did!
LWC
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