The #SundaySupper event went Orange today. Pam, from The Meltaways, is hosting this great “All Things Orange” Event. There are all kinds of great fall foods that are orange; pumpkin, squash, sweet potatoes, carrots and more. But I am sure you could have guess what I would have picked, even before you read the title of this post. Pumpkin!! I am kind of obsessed lately.
So not only could you have guessed pumpkin, but knowing me you probably could have guessed muffins too. I am realizing that I am kind of predictable. But this is a healthy muffins recipe (relatively speaking). There is less than 2 Tbls of oil in this whole thing, and I used whole wheat flour! So you don’t have to feel guilty about having one of these little guys for breakfast or a snack.
Muffins always go over well with my 7 year old. But he is obsessed with pumpkin just as much as I am, so he loved these. I still have some in the freezer, which makes for a great treat after school. Plus, you can never go wrong when you add chocolate chips. If you wanted to skip the chocolate, walnuts or pecans would be great. Even raisins would go well in here, so have fun!
I hope you all had a great weekend, and are ready for Monday. I can’t say I am ready for Monday this week, but who is ever really ready for it. It was a beautiful weekend here. We went hiking to a waterfall on Saturday. Sunday, I went running with my 6 year old. He went his furthest ever, 2 miles! He wants to work up to a 5k this summer. Then he topped of Sunday night by eating an enchilada for dinner. He is a very picky eater, so you have to understand how huge this was for us! Now if he would just eat some vegetables….
Today I have for you a super easy recipe for granola bars. They taste very similar to a chewy kind you can buy at the store. These have just a few ingredients, and come together in under 10 minutes. So much healthier and cheaper than the grocery store alternative. Plus you could mix in whatever you want! Raisins, peanut butter, marshmallows, cranberries, nuts, coconut etc. This recipe made about 12 bars for me, but it is all about how thin or thick you like them.
We had a great time with my parents here this weekend. We took them to the mountains, we had Christmas, and we just hung out. It was great to spend time with them. Now we are officially back to normal. The Grandparents have all visited, we are unpacked and settled in our new house, and the Holidays are over. Time to figure out what real life in Colorado is like!
My 6 year old needs to get in on the action when he is home!
I have yet to make a real cake out here. The Flourless Chocolate Cake doesn’t really count, as it doesn’t have any leavening agents in it. Muffins are as close as I have come, and I have found I need to alter them to get them to rise and look pretty. These Chocolate Chips Muffins are one of our absolute favorites, and it took my 2nd attempt to make them what we know and love! I posted these way back when I started my blog, but it got lost during the transfer to my new site. I used this base for Blueberry Muffins, and Nutella Muffins as well. Feel free to change it up, and add whatever fruit or chip/nut you like!
My parents get here today! We are going to pick them up at the airport this morning, then spend some time in Denver this afternoon. Tonight we get to go out for dinner to celebrate my birthday! This is the first time my dad will be to our new town, so I am excited to show him around. He lived near Denver at one point in his life, but he never made it north to Fort Collins. Should be a fun weekend!
I might have to break out these muffins one morning while they are here. They are full of chocolate, and could almost double as a dessert. Fresh out of the oven the melted chocolate chips almost make it like a molten chocolate cake. BUT, there is a big but involved. They are healthy! Shhhhh…you don’t have to tell anyone! I found this recipe over at Dashing Dish. She came up with the recipe when trying to recreate Chocolate Chunk Vitatop Muffins. I have never had those before, so I don’t know how they compare, I just know they were delicious! I only had milk chocolate chips on hand, so that is what I used. Mini chips would be great to if you had them too!
I was interviewed!! I was so excited when I got an email from Correen asking if I was interested. Are you kidding?! You don’t even need to ask! Thanks to Liz for recommending me! Check out my amazing answers on the Food Lovers Website!
It is no secret I like muffins. It is no secret the entire world likes Peanut Butter and Chocolate. I have already made a muffin that had Chocolate Base with Peanut Butter Chips. Now I wanted to make a Peanut Butter Muffin with Chocolate Chips. I just couldn’t help it! After I made the Peanut Butter and Jelly Muffins from Connor’s Cooking, this just seemed like the next natural progression. Let me tell you, these were a winner! I brought them to a friends house so we had treats to munch on while managing her garage sale. They disappeared quickly, they were moist and delicious!
Peanut Butter Chocolate Chip Muffins
2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips
Heat oven to 375. Spray muffin pan with no stick spray.
Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.
Fill 18 muffin tins. Top with a few extra chocolate chips. Bake for 14 minutes. Enjoy!