Pumkin Yogurt Chocolate Chip Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Moist muffins that have a great combination of chocolate and pumkin. Tried making standard muffin recipe and adding chocolate and they came out really dry. These are perfectly moist and hearty. My kids love them! Read more ! Ingredients:
1 3/4 cup ( 15 oz. can) pureed pumkin, or fresh steamed acorn squash (about half a large squash) |
1 1/2 cup brown sugar |
1/4 cup margarine or applesauce |
1/4 cup plain yogurt |
3 eggs |
3 cups white flour |
1 cup whole wheat flour ( can use 4 cups all-purpose if no whole wheat) |
2 tablespoons baking powder |
1 teaspoon ground cinnamon (or just dump a bunch like i do!) |
1/2 teaspoon salt |
1/2 teaspoon nutmeg (optional) |
2 cups mini chocolate chips |
1 cup chopped walnuts ( optional) |
Directions:
1. Preheat oven to 325 (maybe 350 for you, my oven cooks high)
2. Cream together pumkin (or squash), brown sugar, margarine, yogurt, and eggs until well mixed. If using steamed squash, be sure to allow it to cool before adding so it does not cook your eggs.
3. In a separate bowl combine all of the dry ingredients except the nuts and chocoalte chips.
4. Mix 3 cups of the dry ingredients into the wet, then add as much of the 4th cup as necessary to achieve the proper consistency ( moist, but thick enough to have a spoon stand up in). Add nuts and chocolate by stirring in.
5. Spoon batter into greased muffin cups or bread pan. Bake on center rack until toothpick comes out clean. Muffins 20-25 minutes, full sized loaves between 50 minutes and an hour.
6. Enjoy!
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