Pumpkin Chocolate Muffins

Makes: 12 muffins

Prep Time: 15 minutes

Cooking Time: 18 minutes

Ingredients:

1-1/2 cups plain flour

1 tsp. baking powder

1/2 tsp. bicarbonate of soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 cup low fat or fat free milk

1/3 cup PaediaSure Shake chocolate flavour powder

1/4 cup vegetable oil

1/2 cup granulated sugar

1 large egg

3/4 cup canned pumpkin puree

1/2 cup mini semi-sweet or milk chocolate chips

Kid-Friendly Steps:

Whisking dry ingredients together
Folding in chocolate chips

Directions:

Preheat oven to 180° C/350°F. Line a 12-cup muffin tin with paper liners, or generously grease the cups. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together milk and PaediaSure Shake powder until well-blended.

Add oil, sugar, egg, and pumpkin puree and mix until blended. Add pumpkin mixture to flour mixture and mix until just moistened. Fold in chocolate chips.

Spoon batter into muffin cups, about 2/3 full. Bake 15 to 18 minutes, or until a wooden toothpick inserted into centre comes out clean. Leave to cool completely.

Store muffins in an airtight container for one day, or place each muffin in an individual re-sealable plastic bag and freeze.

Contains allergens gluten, eggs and milk.

† Contains vitamin D which contributes to the normal function of the immune system in children.

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