This is the Pumpkin, chocolate and Cheddar muffins recipe.
- Prep: 20 min
- Cooking: 25 min - 35 min
- 2 eggs
- 2/3 cup (160 mL) brown sugar
- 1/4 cup (60 mL) unsalted butter melted
- 1 cup (250 mL) homemade or store-bought pumpkin purée
- 2/3 cup (160 mL) milk
- 1/2 tsp (2 mL) pure vanilla extract
- 1 cup (250 mL) wheat bran
- 1 cup (250 mL) quick-cooking oat flakes
- 1 1/2 cups (375 mL) unbleached flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 cup (125 mL) bittersweet chocolate chips or chunks
- 3/4 cup (180 mL) Canadian Mild Cheddar diced
Preheat oven to 350oF (180oC).
In a bowl, using an electric mixer, beat the eggs with the brown sugar.
Add melted butter, pumpkin purée, milk and vanilla extract.
In a large bowl, mix remaining ingredients and make a well in the centre.
Pour liquid ingredients into the well and mix just until combined.
Divide batter into a muffin pan, greased and floured, or use paper muffin cups.
Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean.
To make homemade pumpkin purée:
Wash exterior of pumpkin and cut in half. Remove seeds and fibrous parts. Cut into large chunks.
Put pumpkin chunks, with peel facing up, in an oven-safe dish.
Bake in an oven preheated to 350°F (180°C) for about 1 hour or until tender.
Using a spoon, remove flesh and thoroughly drain. Discard peel. In a food processor, blend pumpkin flesh to a purée.
Approximately 1 lb (450 g) of pumpkin yields about 1 cup (250 ml) of purée.
Purée can be frozen and kept for several months.
For a delicious variation, replace pumpkin purée with apple or banana purée.
Top 5 Nutrients
|Calcium:||14 % / 152 mg|