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Thursday, January 31, 2008
Pumpkin Chocolate Chip Muffins - 2 Stage Process
My family just LOVES these muffins and I have been experimenting with converting it to a more healthy recipe using the 2-stage process of soaking the flour. Well...I did it! My first batch came out of the oven this morning and they are delicious! Here is the recipe:
PUMPKIN CHOCOLATE CHIP MUFFINS
Using the 2-Stage Process
The Day Before, mix up the following in a plastic bowl, cover with a lid or plastic wrap, and let sit out on the counter until the next morning. (I actually start these a whole 24 hours before I want to bake them. Allowing the flour to soak for 24 hours gives you the best nutritional benefit! So…get this soaking the morning before you want them for breakfast.)
3 cups whole wheat flour
1 cup buttermilk (can use homemade)
1 cup honey
1/2 cup butter, melted
The Next Morning:
Add the following and mix well with a mixer until the batter is smooth and the lumps of flour are gone:
4 eggs
1 15-oz. Can pumpkin
Next, mix in the rest of the dry ingredients with the mixer:
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon sea salt
Then stir in the chocolate chips:
2 cups chocolate chips
Put in greased muffin tins (see note below). Bake at 400 degrees for 18-20 minutes.
Yield: 24 muffins
Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans. |
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Tuesday, February 26, 2008 - How's the book coming?