Pumpkin Muffins

I like to stock up on muffins in my freezer for emergencies. Days when there are no more frozen bread and/or on rainy days where it's difficult to lug all 3 to grab a loaf of bread (yes, I still buy commercial breads).

Decide to use the same recipe here and here, but replaced with pumpkin puree instead.

Pumpkin has an unique taste so I added some chocolate chips on top to entice the children to eat these muffins :P

Pumpkin Muffins

Ingredients

(A) Dry Mix

250g plain flour

1 1/2 tsp baking powder

1/2 tsp baking soda

155g castor sugar

1/4 tsp salt

(B) Wet Mix

250ml milk

125g corn oil

2 eggs

(C)

120g pumpkin puree

Method

1. Preheat oven to 200 degrees. Prepare muffin tray.
2. Mix all dry ingredients in a bowl.
3. In another bowl, add wet ingredients and whisk till smooth.
4. Add mashed pumpkin puree to milk mixture.
5. Add wet mixture to the dry ingredients. Stir till just blended.
6. Spoon onto prepared tin.
7. Sprinkle some chocolate chips on top.
8. Baking for 15 - 20 mins or until cooked.
9. Cool on rack.