As I’m sure you’ve heard, the northeast is getting pummeled by Hurricane Sandy right now. This is the second hurricane that has hit the Philadelphia area in a little more than a year and for those of us not used to it, it is two too many. As I write this, I still have power but considering I lost power for days last year with Hurricane Irene, I’m fully expecting to lose power again. I’m a little more prepared this year though: I’ve loaded my kitchen table with my emergency necessities (which you can see here – and yes, that includes bourbon) and I have a flashlight this time which will prevent me from using my iPhone to see in the dark (and hopefully reduce my risk of dropping said iPhone into the toilet à la last year). Because losing power is inevitable, I had to make food this past weekend that wouldn’t require refrigeration. Which means I’ll be eating these Pumpkin Chocolate Chip Muffins for days.
Canned pumpkin and mini chocolate chips are mixed into a simple muffin batter to create a moist, light, flavorful treat. These muffins have a lot of butter and sugar so they are not low-fat but given my circumstances of enduring the hurricane, I’ve got more to worry about right now than calories. The recipe calls for 3 to 4 cups of flour but I only used 3 cups and it was plenty. This batter is thick and makes puffy muffins like the kind you see in bakeries – yum. I used mini chocolate chips which I’ve come to love more than regular chocolate chips. These muffins are really, really good. I just hope I’m not sick of them by Wednesday.
Blend the pumpkin, brown sugar, butter, and eggs in a large bowl mix until creamy.
In a separate bowl, combine the dry ingredients (flour through nutmeg). Mix the dry ingredients into the wet ingredients just until combined when batter is moist and thick.
Stir in chocolate chips.
Scoop or spoon the batter into greased muffin tins or muffin liners.
Bake in an oven preheated to 350ºF for 20 to 25 minutes.
Overall Rating: Love It
Source: The Idea Room