As you can see, people here can't wait for the muffins. Really. I mean, at least let me take a picture. This was not staged. I didn't say, "Hey, it would be really cute if you were taking a muffin off the plate." Tinkerdoodle helped himself when he found his mom busy.
This is a not so bad recipe. I say that as it is made with Bisquick, so it's really quick. I've done my best to make them better for you nutritionally by a few add ins:
Pumpkin Chocolate Chip Muffins
Yield: 14 servings of 1 muffin
1/3 c. sugar
1/2 c. pumpkin - (not pumpkin pie filling)
1 c. coconut milk
2 Tbsp. chia seed meal mixed with 4 Tbsp. water
2 1/3 c. Bisquick
3/4 c. bittersweet or dark chocolate chips
Preheat oven to 375 degrees. Prepare muffin pan with papers or spray with non-stick cooking spray. Whisk together chia seed mixture, sugar, pumpkin and coconut milk until smooth. Fold in Bisquick, flaxseed meal and chocolate chips. Scoop by ice cream scoop (1/4 cup) amounts into prepared muffin pan. Bake 15 minutes. Cool slightly, if the little people will wait.
Nutritional facts per serving (daily value): Calories 200kcal; Protein 3g (6%); Total Fat 10g (15%)(Sat. 6g (29%)); Chol. 16mg (5%); Carb. 25g (8%); Fiber 1g (5%); Sugars 13g; Calcium 44mg (4%); Iron 2mg (8%)
A pan of these often does not make it through the day. They are breakfast with yogurt or a glass of milk (for those that can have dairy) along with fruit. They are tea time snack and often dessert after dinner (if there are any left).
I'll be making bread tonight. I owe a friend a loaf or two for saving ice cream buckets for me. I also have a planning meeting here, so we're having bread as our snack. I want to try out making a wheat stalk loaf. I'll take pictures and comment tomorrow. Until then!