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
1 cup pumpkin puree
1 tsp vanilla
2 cups grated carrot
1/2 cup chocolate chips
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.