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Pantry Pumpkin Muffins

21 Jul

I needed a simple lunch.  Something that did not require butter, because I’m out.  I turned to the old stand-by of breakfast for dinner (or lunch in this case) using my pantry friend—baking mix.  These were yummy and not too sweet, which is what we prefer.  Great with scrambled eggs and a tall glass of milk.

Pantry Pumpkin Muffins

1/4 cup sugar

1/4 cup oil

2 eggs

1 cup canned pumpkin

2 cups baking mix

6oz white baking chips (or chocolate chips)

Preheat oven to 350 degrees.  Add sugar, oil, eggs and pumpkin in a bowl and cream all together thoroughly. Add baking mix and mix just until moistened.  Gently fold in baking chips.  Bake in greased or paper lined muffin tins for 16-20 minutes.  Makes 12 muffins.

 

Edited to Add:  Please check out the comments for some more yummy muffin recipes!