Foodie Fridays

Sorry, my friends. No video today. (sigh of relief over here!)

But at long last, here is the muffin recipe that I promised my in real life friends:

Pumpkin Chocolate Chip Walnut Muffins (come on, now. How good does that sound?)

2 eggs
1 cup sugar (brown or white)
1/2 of a 796mL can of pure pumpkin
1 270g bag of milk chocolate chips
1 100g bag of chopped walnuts (optional, if you have allergies)
4 cup whole wheat flour
1 cup rolled oats
2 tbsp baking powder


Preheat oven to 375F.

Beat combine eggs, sugar and pumpkin. Add remaining ingredients and stir just until mixed. Some flours absorb more liquid than others, so you may need to add a splash or two of apple juice or milk to keep it moist.

Scoop into greased muffin tins and bake for 20 minutes.

This will make 24 muffins. I have doubled this recipe and it works very well. Good to have some extra muffins on hand in the freezer. (Okay, I know some of you are thinking "24 muffins WOULD give me some extra muffins for the freezer, crazy woman!" True enough. Double it and you'll have extra extras!) ;-)

Enjoy!