Chocolate Muffins
1 egg plus one egg white
½ cup milk
¼ cup oil
½ cup plain yogurt
¾ cup brown sugar
¼ t salt
¾ t baking soda
1 cup white flour
1/3 cup whole wheat flour
¼ cup cocoa
½ t vanilla
¼ cup chocolate chips
Heat oven to 325 degrees. Combine dry ingredients except sugar. In another bowl, combine wet ingredients and sugar and whisk until mixed. Add dry to wet and mix just until moistened. Fold in the chocolate chips. Bake 18-20 minutes, just until toothpick comes out with a crumb instead batter. Makes 12 muffins Can substitute 2T applesauce for ½ of the oil, and applesauce or sour cream instead of yogurt. If you use vanilla yogurt, decrease the sugar to ½ c. and omit the vanilla.
Maple-Pumpkin Oat Muffins by Joy Bauer
¾ c. whole wheat flour
¾ c. all-purpose flour
½ c. quick oats
¼ c. white sugar
2 ½ t. baking powder
¼ t. baking soda
¼ t. salt
2 t. pumpkin pie spice(or 1t. Cinnamon, ½ ginger, ¼ t nutmeg, ¼ t. cloves)
1 egg
2 T canola oil
1/3 c. pure maple syrup
1 t. vanilla
1 c. 100 % pure pumpkin puree
½ c milk
Preheat 375. In a large mixing bowl combine dry ingredients. In a medium bowl, whisk egg, oil, maple syrup, and vanilla. Add the pumpkin and milk, and whisk to combine. Pour the wet over the dry and fold to combine. Makes 12 muffins. Can top with raw pumpkins seeds or sunflower seeds.
Bake 18-20 minutes until toothpick comes out clean. Freeze really well wrapped in plastic wrap and zippered into bag.
