Sunday, October 7, 2012

Recipe Reblog

I just can’t get enough pumpkin these days. I made a new pumpkin recipe for my in-laws last weekend. They were visiting the B&B so this was our very light breakfast.


Whole Wheat Chocolate Chip Pumpkin Muffins: That’s a mouthful, yes? A mouthful of goodness! I had chocolate chips in the freezer and thought they would jazz up the muffins nicely. I also prefer to use whole wheat flour whenever possible. I cut this recipe in half and it still yielded 24 mini muffins. These came together quickly, were healthy and delicious. Bake them up. Now, now, now.

P.S. Half Marathon, T-minus 7 days.........

1 comment:

  1. They were a delicious quick bite in the morning on the run,and tasted good when we got back. Just the right size to pop in the mouth and enjoy.


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