===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-09-94 (20:16)             Number: 485
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Pumpkin Chocolate Chip Mu      Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Chocolate Chip Muffins
 Categories: Chocolate, Muffins, Breads
      Yield: 6 servings

     12    Regular or 48 miniature
           -muffins
           Make one or two days ahead
           -for best flavor.
    1/2 c  (1 1/4 ounces) sliced
           -unblanched
           Almonds
  1 2/3 c  All-purpose flour
      1 c  Granulated sugar
      1 tb Pumpkin pie spice
      1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Salt
      2 lg Eggs
      1 c  Plain pumpkin (half of a
      1 lb Can)
    1/2 c  (1 stick) butter, melted
      1 c  (6 ounces) chocolate chips

  Heat oven to 350 F. Put almonds on a baking sheet pr
  pie pan and bake about 5 minutes, just until lightly
  browned; watch carefully so almonds don't burn. (You
  can also toast them in a toaster oven.) Slide almonds
  off the baking sheet so they cool quickly.

  Grease muffin cups, or use foil or paper baking cups.

  Thoroughly mix flour, sugar, pie spice, baking soda,
  baking powder, and salt in a large bowl.

  Break eggs into another bowl. Add pumpkin and butter,
  and whisk until well blended. Stir in chocolate chips
  and almonds. Pour over dry ingredients and fold in
  with a rubber spatula just until dry ingredients are
  moistened.

  Scoop batter evenly into muffin cups. Bake 20 to 25
  minutes, or until puffed and springy to the touch in
  the center. Turn out onto a rack to cool. Wrap in a
  plastic bag and keep for 1 or 2 days. Reheat before
  serving.

  Source: Muffins By Elizabeth Alston

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  OLX 2.1 TD  My reservation was so dry __I had to drink at the mirage.

                          VQWK 6.20 [Rev H - 04/04/94]
