I love the Wildflower Bread Company in Tempe, Arizona. It is located beside my alltime favourite bookstore - Changing Hands - and serves a pumpkin chocolate chip muffin. I would never have thought those tastes would work, but they do! After years of searching for a recipe, I decided to work on my own version, which you have below. Enjoy! (Check out the websites - www.wildflowerbread.com and www.changinghands.com.)
Pumpkin Chocolate Chip Muffins
2 eggs, well beaten with mixer or beaters
1 c white sugar
1 c cooked mashed pumpkin
1/4 c canola oil
1/4 c lowfat plain yogurt
1/3 c water
1 c whole wheat flour
1/3 c plus 1/6 c white flour
1/6 c ground flaxseed*
1 tsp b soda
1 tsp ground cinnamon
1/2 tsp b powder
1/2 tsp salt
1/2 c dark chocolate chips
Preheat oven to 350 degrees. In a large bowl, mix eggs, sugar, pumpkin, oil, yogurt and water. In a separate bowl, combine flours, flaxseed, b soda, cinnamon, b powder and salt. Add dry to wet and mix well. Fold in chocolate chips. Fill paper lined muffin tins and bake for 20-25 minutes. Makes 12 muffins.
* you can omit flaxseed and just increse white flour to 2/3 c
