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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
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A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
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Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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The Mexican version of spaghetti with a spicy, creamy white sauce.
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A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Pumpkin Muffins with Chocolate Chips
by ChristineA on November 15, 2009 in Breads, Muffins
Recipe Description
These muffins are not too sweet, but the chocolate chips add perfect little bursts of decadence into every bite!
Preparation Instructions
Preheat oven to 350 F.
Combine flours, sugars, baking powder, baking soda, salt and spices in a large bowl.
Use a whisk to combine thoroughly. Make a well in the center and set aside.
In another bowl, combine egg, pumpkin, orange juice and oil.
Use a whisk to combine thoroughly.
Add pumpkin mixture to dry ingredients, gently stirring just until dry ingredients are moistened.
Fold in chocolate chips.
Spray the cups of a muffin pan with cooking spray or line with baking cups.
Divide the batter evenly into 12 muffin cups.
Bake for 18-22 minutes or until a wooden toothpick inserted into the center of a muffin in the middle of the pan comes out clean.
Let cool for 10 minutes then remove muffins from pan and let cool completely on a wire rack.
Ingredients
- 1 cup All-purpose Flour
- ¾ cups Whole Wheat Flour
- ½ cups Packed Brown Sugar
- ¼ cups Granulated Sugar
- ¾ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves
- 1 whole Large Egg
- 1 cup Pumpkin Puree
- ½ cups Orange Juice
- 2 Tablespoons Canola Oil
- ½ cups Semi-Sweet Chocolate Chips
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
harnett72 on 2.28.2010
Made these this morning for my little boys. I like that they aren’t too sweet. I used mini chocolate chips. I think I generally prefer muffins that have a little bit more oil, so I think next time I will decrease the o.j. by a tbsp. and add an extra tbsp. of oil. I will definitely be making these muffins again!
harnett72 on 2.28.2010
I wanted to add that I’d give this recipe 4.5 stars…when I tried to rate it, it registered that I gave it one star…not the case…very good recipe!
southdakotacowgirl on 10.11.2010
I made these muffins over the weekend and really like them. I enjoy hearty muffins and will make this recipe again. I used 1 Cup of mini chips v. 1/2 Cup of chips.
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