Recipe - Pumpkin Chocolate Chip Muffins

12 Regular or 48 miniature
muffins
Make one or two days ahead
for best flavor.
One half cup (1 One fourth ounces) cut or sliced up
unblanched
Almonds
1 2/3 cup Allpurpose flour
1 cup Granulated sugar
1 tablespoon Pumpkin pie spice
1 teaspoon Baking soda
One fourth teaspoon Baking powder
One fourth teaspoon Salt
2 lg Eggs
1 cup Plain pumpkin (half of a
1 pound Can)
One half cup (1 stick) butter, melted
1 cup (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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini