OK, the recipe isn’t really called that—I added the Empty Nest thing because Robert and I are sans kiddoes this week. It is so quiet… and this batch of 18 muffins is lasting the two of us a loooong time. If you’re in a similar boat, best to refrigerate these and refresh them in the toaster oven or microwave.
Recipe comes from the wonderful site Six O’Clock Scramble. We’ve been subscribers for a long time and we love their healthy, kid-friendly and (mostly) simple dishes. The cornmeal adds a hearty texture to these muffins, along with the whole wheat flour. These aren’t too sweet, really, and work well as a breakfast food, snack, or as a side dish (which is how the Scramble suggests serving them).
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 cup yellow cornmeal
- 1 1/2 cups whole wheat flour
- 15 oz. canned pumpkin (I love recipes that use the entire can, yay!)
- 4 eggs
- 1/2 cup nonfat or low fat milk
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Coat 18 muffin tins with nonstick cooking spray.
- With an electric mixer, beat the butter and sugar until it is light and fluffy.
- Add the remaining ingredients EXCEPT the chocolate chips and beat just until smooth.
- Fold in the chocolate chips.
- Fill the muffin cups about 2/3 full with the batter, and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.