Guest Blogger Katrina and her girls make Pumpkin, Carrot & Chocolate Chip Muffins - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger Katrina and her girls make Pumpkin, Carrot & Chocolate Chip Muffins

So by now you have prob­a­bly noticed that I really like to bake with my girls.  They love to mix and mea­sure and they enjoy the final prod­uct almost as much as lick­ing the beat­ers!  I am always on the look­out  for tasty and healthy snack recipes to put in their lunches and for after school.  I had some left over pump­kin and so went look­ing for a muf­fin recipe.   Here is what we made:

Pump­kin, Car­rot and Choco­late Chip Muffins

1 cup whole wheat flour
1 cup flour
2 tsp bak­ing soda
1/2 tsp salt
2 tsp cin­na­mon
1/2 tsp nutmeg

1 cup brown sugar
3 eggs
1/2 oil
1 cup pump­kin puree
1 tsp vanilla

2 cups grated car­rot
1/2 cup choco­late chips

Method

Com­bine dry ingredients.

Blend the brown sugar with the eggs, oil, pump­kin and vanilla

Pour the wet mix­ture into the dry and stir– do not over mix.

Fold in the grated car­rot and choco­late chips. You could also add chopped nuts and sub­sti­tute raisin or craisins for the choco­late chips.

Spoon into large muf­fin cups and bake at 350 degrees for about 30 minutes.

Enjoy!

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3 Comments

  1. Terra says:

    I made these last night with pump­kin and squash — roasted and pureed them. Yum! Great break­fast and sent one to school with Rosie's lunch. She's been extra hun­gry these days and I thought these would do the trick. Thanks again for a great post and recipe!

  2. jenniferdaniels says:

    Yummy yum ,really good!

  3. Kathy Johnston says:

    How many muffins does this make? This, like many if not all of your muf­fin recipes, does not give a yield. Note that "muf­fin tin" is not spe­cific enough. Thanks.

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