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Location: Texas, United States

Sunday, October 04, 2009

Pumpkin Chocolate Chip Muffins

From Bridget Zinn's blog. She puts Ghirardelli's double chocolate chips in them, but HEB didn't have them. So, I got Guittard's 63% dark chocolate chips and they were perfect.

1 cup white whole wheat flour (King Arthur makes this as does someone else)
1 cup plus 2 TBL unbleached flour
¾ tsp salt
1 TBL baking powder
1 tsp baking soda
1 cup sugar
2 eggs
1 ¼ cup milk (2 % is best)
1/3 cup yogurt or sour cream
2 TBL canola oil
1 TBL vanilla extract
1 cup pumpkin
1 cup chocolate chips (If you’re going to the trouble, I’d recommend Ghiradelli Double Chocolate Chips as they are the Best)

Whisk together dry ingredients in one dish and whisk wet ingredients minus the chocolate chips in a different dish. Pour dry into wet and mix until just moist, adding in chocolate chips as you go. An hour or so of letting the dough set improves the texture and flavor. We usually leave it overnight in the fridge.
Take dough out of fridge — it could use a bit of time at room temperature but it’s not essential to get it all the way to room temp. Preheat oven to 375.
Spray muffin tin or cups if using with non-stick cooking spray. Spoon batter into muffin cups, fill to the rim.
Cook approximately 20 minutes, more if the dough was still cold. Muffins should be light golden brown and a toothpick should come out clean or at least not covered in dough (sometimes chocolate chips can interfere with the toothpick test). Cool in pan for 10 minutes before removing.

(NOTE: You can replace milk with buttermilk [might need a tiny bit regular milk still to thin it out] and replace yogurt or sour cream with ricotta or cottage cheese if you have extras of one of these ingredients on hand and want to use it up. They key is to have one liquid [milk or buttermilk] and one solid [yogurt, sour cream, ricotta or cottage cheese] for the right consistency, one “sour” [buttermilk, yogurt, sour cream] and one “neutral” [ricotta or cottage cheese] for the right flavor)

(NOTE #2: If you are looking to make them a little healthier, you can replace ¼ cup of the white whole wheat flour with ground flax seeds and reduce the sugar to ¾ cup).

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