Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins 

I love pumpkins- the perfect orange cheerful color, the taste, the seeds! And I love pumpkin muffins!  I have tried a lot of recipes and have loved them all.  I think though that this is one of my favorites.  I found it on this blog:  https://www.teepeegirl.com/pumpkin-chocolate-chip-muffins/   

A few changes I make to this recipe:  I almost always use whole wheat flour instead of white flour, I double the recipe, and I cut back on the sugar by about 1/4 cup.  I also like mixing mini semisweet chocolate chips with regular ones, or sometimes I just chop up some regular ones.  They are so good!

Ingredients

• 1/2 cup butter, melted and slightly cool
• 1 1/4 cups sugar
• 1 1/2 cups pureed pumpkin (about one 15 ounce can of pumpkin)
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup milk
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate chips (I prefer mini semi-sweet chocolate chips)

Instructions

1. Preheat the oven to 350 degrees.
2. Put the butter in a microwave-safe bowl and cook it in the microwave until it is melted. Let it cool on the counter.
3. In a large bowl, mix together the sugar, pureed pumpkin, eggs, vanilla, milk, cinnamon, and nutmeg.
4. Stir in the butter and mix well.
5. Add in the baking soda, baking powder, and salt, and flour. Stir to combine but do not overmix!
6. Gently stir in the chocolate chips.
7. Scoop the batter into greased or paper-lined cupcake liners.
8. Cook at 350 degrees for 15-20 minutes.
9. ENJOY!

Long Grain Rice and Lentil Soup

Long Grain Rice and Lentil Soup

One of my dear friends(Shauna) gave me this recipe and I just love it!  It's so healthy and hearty and fast to make, and I find myself making it over and over again. 

9 1/2 cups chicken broth

1 1/2 cups lentils, rinsed and drained

1 cup long grain brown rice

1 can (28 oz) diced tomatoes

3 carrots, chopped

1 small onion, chopped or 3 Tbsp. dried onion

1 rib celery, chopped

3 cloves garlic, minced

1 tsp dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1 bay leaf

2 Tbsp. apple cider vinegar

1/2 cup finely chopped fresh parsley

ground black pepper

In a large pot over medium high heat, combine the broth, lentils,, rice, tomatoes with juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.  Bring to a boil, then reduce to low.  Simmer, covered, for 45 minutes, stirring occasionally.  Remove from the heat, and add the vinegar, parsley, and pepper to taste. Remove and discard the bay leaf, adjust the seasonings, and serve. 

Makes 16 (1cup) servings.

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