School Lunch Muffins

Pumpkin Chocolate Chip Muffins

4 eggs . 2 cups white sugar . 1 1/2 cups vegetable oil . 1 - 14 ounce can pumpkin . 3 cups flour . 1 tbsp cinnamon . 2 tsp baking soda . 2 tsp baking powder . 1 tsp salt . 2 cups chocolate chips

Beat eggs slightly; add sugar, oil and pumpkin and beat thoroughly.

Add dry ingredients. Blend until smooth. Then add chocolate chips. Fill muffin pan.

Bake at 400F for 15 - 20 minutes.


Peanut Butter Muffins
(a nice change from peanut butter sandwiches)

2 cups flour . 1 tbsp baking powder . 1 cup milk . 2 eggs . 1/2 cup sugar . 1/2 cup Creamy Peanut Butter . 1 tsp salt

In bowl, stir together flour and baking powder, set aside. Place milk, eggs, sugar, peanut butter and salt in blender container; cover and blend to combine. Pour over dry ingredients; stir just to moisten. Fill greased muffin pans.

Bake in 400F oven for 15 - 20 minutes.


Mocha Muffins with Chocolate Chips and Pecans
(because muffins arenít only for kidís lunches)

1/4 cup hot water . 1 tbsp instant espresso powder (instant coffee works as well) . 1/2 cup buttermilk . 1/2 cup vegetable oil . 2 large eggs . 1 tsp vanilla extract . 1 3/4 cups flour . 1/2 cup sugar . 1/2 cup brown sugar . 3 tbsp unsweetened cocoa powder . 1 tsp baking powder . 1 tsp baking soda . 1 tsp salt . 1 1/2 cups milk chocolate chips . 1 cup coarsely chopped pecans, toasted In medium bowl.

Stir hot water and espresso powder until powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Fill muffin pan.

Bake in 375F oven for 25 minutes.

Back to Bean Scoop Recipes

All Bean Scoop content © 2006
DecentCoffee.com