I'm still baking!

Today's delicious homemade treat is Pumkin Chocolate Chip Muffins.

I had some pumpkin puree left over from my bread baking day and I thought I would try these muffins. I have to say, "yummy"! The recipe yields a spicy, tender muffin combined with a hint of sweetness from the semi-sweet chocolate chips. The muffins remind me a bit of a cookie that my sister-in-law Becca makes, but being muffins they are lighter. The muffins go together very quickly, so if you've got the inclination this recipe is definitely worth making.

Muffin Recipe link Note: the on-line recipe ingredients don't include the chocolate chips, I added 2/3 Cup mini semi-sweet chips.

Morning Glory Muffins

If you're looking for a great start to your morning try a Morning Glory muffin. Delicious! They have a wonderful combination of healthy fruits, vegetables, and nuts but the muffins are not dry and cardboard-y like some "good-for-you" food. The muffins are good at room temperature but are best eaten warm with a bit of butter.

This recipe was published in the newspaper courtesy of the Willow Creek Lutheran Church Cookbook, Dell Rapids, SD.

Ingredients
1/2 cup raisins
2 cups flour
2 tsp soda
1/2 tsp salt
1 cup sugar
2 tsp cinnamon
1 large tart apple, peeled and grated
1/2 cup walnuts, chopped
1/2 cup coconut
2 cups grated carrots
3 eggs
2/3 cup canola oil
2 tsp vanilla

Soak raisins in hot water for 15-20 minutes.

Preheat ovent to 350 degrees. Combine flour, soda, salt, sugar and cinnamon. Stir in drained raisins, apple, walnuts, coconut and carrots. Beat together eggs, oil and vanilla. Stir egg mixture into flour mixture to blend. Fill greased muffin tins or use cup-cake liners.

Bake 18-20 minutes. Makes 24 muffins.