It is so ironic that I am posting a recipe today. So ironic. Let's just say there was an unfortunate incident while preparing dinner. It involved an exploding plate (literally) of chicken resulting in 2 burns/chips in my floor, ruined chicken, lots of clean-up, and frozen pizza in the oven. Oh - and a lot of frustration. The 2 spots on my floor should be fine. You can only see them if you get down on your hands and knees. So don't get down on your hands and knees when you are in my kitchen. Unless, of course, you have cleaning tools in your hand and in that case knock yourself out!
Anyway...no recipe for exploding chicken. Instead, these yummy little jewels that are perfect for the back-to-school-here-comes-fall season we are in. I think a long while back I posted this recipe for the Harvest Loaf, which comes via Molly. This is the same recipe, just baked in these little mini-muffin pans. Makes a great lunch box snack or a "quick-I-need-something-sweet-right-now" snack. I make a double batch of these and keep them in the freezer. Exploding is optional. Not recommended.
Pumpkin Chocolate Chip Muffins
2 1/2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1 cup butter
2 cups sugar
4 eggs
1 (16 0z.) can pumpkin
1 1/2 cups mini chocolate chips
Combine flour, baking soda and spices. Set aside. Cream together butter and sugar. Blend in eggs; beat at low speed to combine. Stir in pumpkin until well combined. Add dry ingredients, mix just until combined. Stir in chocolate chips.
Lightly spray a non-stick mini-muffin pan with non-stick spray. Using a medium cookie scoop, drop batter into muffin cups. Bake at 350 for about 16 or until they spring back when lightly touched. Do not overbake. No one likes an overbaked, dry muffin. Or an exploding one. Especially not exploding chicken. But that's a recipe for another day...
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