Although lamb and mint are a great combination, the traditional dish of lamb with vivid green mint jelly has largely been extinct. Use orange marmalade and fresh mint to make this delectable replacement for store-bought jelly.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 cups pumpkin puree
- 4 egg, beaten
- ¾ cup canola oil
- ¾ cup applesauce
- ¾ cup turbinado sugar
- 1 ½ cups all-purpose flour
- 1 ½ cups whole-wheat pastry flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ cup flaked coconut
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
- Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
- Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 180 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These are delish!!! I used fat free sour cream instead of applesause,and dark chocolate chips. Very rich and moist,can’t wait to share with neighbors.
I made these last night on a snow day and they turned out great. I used the big muffin pans and increased the baking time. I also added some toasted chopped walnuts to the top for something extra. Would definately make again.
These were awesome. I added allspice.
Great, light flavor. When you think pumpkin muffin, you think pumpkin pie flavor. Not this one, it’s really wonderful and refreshing! Love it!
this recipe is pretty good. the muffin is moist, looks beautiful, and tastes good. What makes it good are the chocolate chips. Without them, the recipe is quite boring. I used regular sugar (dont have raw sugar in my town), and regular coconut (organic is not moist). Yes I will make these again, but maybe I will experiment with adding cinnamon or maybe more chocolate chips.
My boyfriend loved these, I did not care for them much. He does not like cinnamon so I was excited to try a pumpkin recipe without spice. I did add vanilla and coconut extract, without them I think it would be quite flavorless. These are not very sweet so if you like a less sweet muffin this is for you. My boyfriend is always complaining things are too sweet but he thought these were perfect. I will make them again for him.
i have to say i’m disappointed. the muffins are quite moist and light, but also flavourless. i added nutmeg, vanilla and allspice. if i make again, i’ll use about half the oil and add a lot more spice. the coconut appears to add only texture, not flavour.