My Recipe Made It In a New Gooseberry Patch Cookbook!

I was so excited today to receive a letter from Gooseberry Patch letting me know that they selected my Pumpkin Chocolate Chip Muffins for a new cookbook they have coming out this summer! Quite a few months ago I went on their website and entered several of my recipes for consideration...boy was I surprised! I guess this must be a good recipe that I came up with...it is our Thursday morning breakfast every week!

This muffin recipe is posted on Nourishing Cookbook blog, but I thought I'd post it here as well. The first recipe uses the 2-stage process of soaking the whole wheat flour. The second recipe does not include this step. I hope you enjoy the recipe!

PUMPKIN CHOCOLATE CHIP MUFFINS - USING THE 2-STAGE PROCESS

The Day Before, mix up the following in a plastic bowl, cover with a lid or plastic wrap, and let sit out on the counter until the next morning. (I actually start these a whole 24 hours before I want to bake them. Allowing the flour to soak for 24 hours gives you the best nutritional benefit! So…get this soaking the morning before you want them for breakfast.)

• 3 cups whole wheat flour
• 1 cup buttermilk (can use homemade)
• 1 cup honey
• 1/2 cup butter, melted

The Next Morning: Add the following and mix well with a mixer until the batter is smooth and the lumps of flour are gone:

• 4 eggs
• 1 15-oz. Can pumpkin

Next, mix in the rest of the dry ingredients with the mixer:

• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt

Then stir in the chocolate chips:

• 1-2 cups chocolate chips

Put in greased muffin tins (see note below). Bake at 400 degrees for 18-20 minutes.

Yield: 24-30 muffins

Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.

PUMPKIN CHOCOLATE CHIP MUFFINS

• 3 cups whole wheat flour
  
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 4 eggs
• 1 cup honey
• 1 15-oz. Can pumpkin
• ½ cup butter, melted
• 1 cup applesauce
• 2 cups chocolate chips

Mix (sift) flour, baking soda, baking powder, cinnamon, and sea salt. In a separate bowl mix eggs, honey (or sugar), pumpkin, melted butter, and applesauce. Combine wet and dry ingredients. When well mixed, add chocolate chips. Put in greased muffin tins (see note below). Bake at 400 degrees for 15-20 minutes.

Yield: 24 muffins. These muffins freeze well too!

Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.