Monday, September 28, 2015

This Fall - Eat More Squash

Fall is upon us and the fall harvest provides wonderful, rich and flavorful options for our meals. I love the varieties of squash available at this time of year and the cozy warmth provided by baking some up. Squash is filled with beta-carotene. Your body converts beta-carotene into vitamin A which is good for vision, healthy skin and immunity. Easy to prepare and versatile, squash is a welcome addition to many of our family meals.



A long time favorite in our household, this pumpkin chocolate chip muffin recipe has evolved and while still a bit decedent, with the chocolate chips involved, it does have less sugar than the original recipe and the butter has been reduced. I use all whole wheat flour. The muffins freeze well and are still yummy upon reheating. I usually double the recipe so that I have some to freeze - otherwise they disappear way too fast.


Pumpkin Chocolate Chip Muffins


12 standard or 48 mini
1 2/3 cups whole wheat flour
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
a pinch of cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a 1 lb. can)
6 Tablespoons butter melted
1 cup chocolate chips (dark chocolate works for me)


Pre-heat oven to 350 F.
Thoroughly mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl add pumpkin and melted butter. Whisk until well blended.
Pour over dry ingredients and fold in just until dry ingredients are moistened.
Fold in chocolate chips.
Scoop batter into lined muffin tins.
Bake 20-25 minutes or until springy to the touch in the center.
Turn onto a rack to cool.