"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for PUMPKIN CHOCOLATE CHIP MUFFINS, by Mary Jo Creevy, is from Mary Jo's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
These muffins use canned pumpkin, spices and chocolate chips. ¾ c. sugar ¼ c. vegetable oil 2 eggs ¾ c. canned pumpkin ¼ c. water 1-1/2 c. flour ¾ tsp. baking powder ½ tsp. soda ¼ tsp. ground cloves ½ tsp. ground cinnamon ¼ tsp. salt ¼ tsp. ground nutmeg ½ c. chocolate chips
Preheat oven 400. Grease & flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl, mix together the flour, soda, powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake 20-25 minutes.
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