Wednesday, October 20, 2010

Pumpkin Chocolate Chip Muffins...

Hey K2 Kanakuk Gals,
Well, sorry if a lot of posts are focused on food. I just think because I am home now with the precious firstborn that I get to cook, bake, and look up recipes more. This fabulous recipe (this one is not the one they use but it's close) idea came from 2 Kanakuk Institute gals. Sarah, the DHDL at K-Kauai this summer and Tanya (k2 gal), and actually Kristen Knoth (not a Kanakuk Institute gal but was in visiting when these delicious muffins were made). They are so yummy and I now have a husband who is hooked! He heats them up with a heap of ice cream on top! I just like them warmed and popped in my mouth! So deelish!

Again, grab your mom, best friend, sister or brother, daddy, grandparent, or cousing or whomever and march yourself to your grocery store then to your kitchen. Enjoy!

PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(recipe and photo: Click HERE for website)

Be Awesome & Love Jesus,

Kanakuk Ashley Robbins /

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