Chocolate Chip Pumpkin Muffins

Recipe adapted from Our Best Bites

Ingredients

1 1/2 cups all purpose flour (spooned into measuring cup and leveled)
1 1/2 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
1 or 2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/4 cup white sugar
3/4 cup vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees.  Fill muffin tins with paper liners.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between muffin pans and sprinkle a few extra chocolate chips on top.  Bake for 20-25 minutes or until a skewer comes out with a few crumbs attached.  

Let cool for a couple minute then remove muffins from pan and place on wire cooling rack. 

Grilled Pizza Crust

2 cups warm water
2 tablespoons yeast
2 tablespoons sugar

Mix together and let stand 10 minutes

1/3 cup olive oil
1/2 tablespoon salt
5 to 5 1/2 cups flour

Mix the rest of the ingredients and kneed for 5 minutes using dough hook on Kitchenaid or kneed by hand for 10 minutes. Roll into balls (about the size of a baseball) and flatten using rolling pin until desired thickness (it is easiest to work with if they are personal sized pizzas). Drizzle or spray each side with olive oil to make sure it is covered. Pre-heat grill to 300 degrees. Place dough on grill and quickly close the lid. When grill marks appear on the crust and the inside starts to cook, flip crusts and quickly add toppings then close grill lid as quickly as possible. Leave closed till grill marks appear on the other side of the crust and cheese melts.

For freezer meal: Grill each side of the crust and do not add toppings. Freeze in ziplock bag. When ready to eat, thaw on counter (only takes about an hour), add toppings and broil in your oven.

Shredded Wheat Banana Bread

3/4 cup sugar (I use 1/2 cup)
1/2 cup vegetable oil
2 eggs
4 tablespoons buttermilk
4 very ripe bananas, mashed
1 teaspoon baking soda
1 cup flour (whole wheat works well)
1 1/2 cup crushed shredded wheat (leftover from cereal works)
1/2 teaspoon salt
1 cup coarsely chopped walnuts (optional)

Heat oven to 350 degrees. In a large bowl, combine sugar and wet ingredients. In a medium bowl, combine dry ingredients (except nuts). Add dry ingredients to wet and mix. Add walnuts. Pour batter into a greased 9x5 loaf pan and bake for 60-75 minutes. Or pour into greased muffin tins (makes about 18) and bake for 25 minutes.

Lion House Wheat Rolls & Honey Butter

2 teaspoons active dry yeast
1 1/2 cups warm water
2 tablespoons molasses
1/2 cup quick rolled oats
3 tablespoons dry milk
1/2 cup all purpose flour
3 tablespoons shortening
3/4 teaspoon salt
3 1/4 cups whole wheat flour

Dissolve yeast and molasses in warm water and let proof until foamy- about 5 minutes. Add remaining ingredients, leaving the flour as the last addition. The dough should be slightly sticky, so add the flour slowly.
Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size (about an hour).
Punch down dough and knead lightly. Roll out until dough is about 1/2 inch thin. Cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet.
Allow to rise for 30-40 minutes.
Bake at 375 degrees for 12 to 15 minutes.
Makes 2 dozen rolls.

Serve with Honey Butter: Combine equal parts of real butter (at room temperature) and honey, and 1/2 to 1 teaspoon vanilla with a hand mixer.

100% Whole Wheat Bread

1 1/2 cup very warm water
2 tablespoons yeast
1/4 cup sugar

Combine these and let rise for 10 minutes. Then add:

1/2 cup applesauce
2 tablespoons liquid lecithin
4 to 5 1/2 cups freshly ground whole wheat

Add flour till dough barely sticks to your finger. Knead for five minutes in kitchenaid.

Divide into two loaf pans and let rise for 30 minutes. Then preheat oven to 350.
Bake for 20-25 minutes. Don't over cook.

Emy's Bread Recipe

3 cups whole wheat flour (freshly milled if possible)
2 Tbsp instant dry yeast
1/3 cup brown sugar
1/3 cup gluten
3/4 cup powdered milk
2 cups warm water
2 tsp salt
1/3 cup vegetable oil
2-3 cups white flour

Place wheat flour, yeast, brown sugar, gluten and powdered milk in mixing bowl. Mix together and then add warm water. Mix thoroughly. Let dough sit for 10 to 15 minutes. (This is called sponge and it makes the bread lighter and reduces kneading time.) Then add salt and oil and mix well. Gradually add the white flour 1/2 cup at a time until dough forms a ball and cleans the side of the bowl. The amount of flour needed may vary. Knead by hand for 10 minutes, until dough is smooth and elastic.

Preheat oven to lowest setting (170 degrees on my oven). Lightly oil hands. Divide dough into two equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn oven temperature to 350 degress. Bake for 30 minutes. Remove from pans immediately and cool on a wire rack. While bread is still warm rub crust with oil for a beautiful shine and softer texture.