Pumpkin, chocolate and Cheddar muffins recipe
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Pumpkin, chocolate and Cheddar muffins

Dairy Farmers of Canada
Comments
  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 25 - 35 mins
  • Yields 12 to 16 muffins

Ingredients

2 eggs
2/3 cup (160 mL) brown sugar
1/4 cup (60 mL) unsalted butter, melted
1 cup (250 mL) homemade or store-bought pumpkin purée
2/3 cup (160 mL) milk
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) wheat bran
1 cup (250 mL) quick-cooking oat flakes
1 1/2 cups (375 mL) unbleached flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 cup (125 mL) bittersweet chocolate chips or chunks
3/4 cup (180 mL) Canadian Mild Cheddar, diced

Cheddar is the most popular cheese in Canada.

See recipes for Canada's most popular dish: Macaroni and cheese!

Preparation

Preheat oven to 350oF (180oC).

In a bowl, using an electric mixer, beat the eggs with the brown sugar.

Add melted butter, pumpkin purée, milk and vanilla extract.

In a large bowl, mix remaining ingredients and make a well in the centre.

Pour liquid ingredients into the well and mix just until combined.

Divide batter into a muffin pan, greased and floured, or use paper muffin cups.

Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean.

Note:

To make homemade pumpkin purée:

  • Wash exterior of pumpkin and cut in half. Remove seeds and fibrous parts. Cut into large chunks.
  • Put pumpkin chunks, with peel facing up, in an oven-safe dish.
  • Bake in an oven preheated to 350°F (180°C) for about 1 hour or until tender.
  • Using a spoon, remove flesh and thoroughly drain. Discard peel. In a food processor, blend pumpkin flesh to a purée.

Approximately 1 lb (450 g) of pumpkin yields about 1 cup (250 ml) of purée.

Purée can be frozen and kept for several months.

Tips

For a delicious variation, replace pumpkin purée with apple or banana purée.

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Nutritional Info

Per serving
Energy: 272 Calories
Protein: 9 g
Carbohydrate: 38 g
Fat: 11 g
Fibre: 4.5 g
Sodium: 259 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 14 % / 152 mg
Magnesium: 29 %
Selenium: 27 %
Folate: 22 %
Phosphorus: 22 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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