Pumpkin Chip Muffins

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       4    eggs
       1 1/2  c    sugar
       1      can     pumkin ( 14 oz.)
         1/2  c    vegetable oil
       1      c   buttermilk
       3    c      flour
       2      tsp     baking soda
       2      tsp      baking powder
       1      tsp    cinnamon *
       1      dash   salt
       1      c    chocolate chips
       1      c     raisins
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    In a small bowl, whisk eggs, then whisk in sugar, pumpkin, oil and milk, until smooth.  In a large bowl, combine all dry ingredients, except chips and raisins.  Mix well to distribute evenly.  Make a well in the dry ingredients.  Add the wet ingredients and chips and raisins all at once.  Stir intil just combined, about 25 big stokes. (Over mixing makes them
    full of holes and tough textured.)
    Spoon or use a 1/3 c. measure to fill well greased or paper lined muffin tins about 3/4 full.  Bake in a preheated 400 deg. oven for 15 - 20 min. or browned and a toothpick when inserted, comes out dry and clean.
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    *More spices could be added if desired.  These are not hightly spiced.  The original recipe called for 1 1/2 c. of veg. oil, but I substituted buttermilk for part of that, to reduce the fat content.  These muffins won first prize in Taste of Home Magazine.
    Tried and true!
     
    NOTES : These have a good shape, look wonderful and have a cake-like texture.
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