Holy Crap

Today is E's thirtieth birthday. That means we have now officially known each other for exactly half of our lives. In other words, we are now twice as old as we were when we first met, and damn, if that doesn't make me feel kinda old. Or old-er. Or something. Hmph! I'm snowed in yet again, so today is all about baking for birthday dinner, wrapping up a few weekend loose ends, and trying to keep my surprises up my sleeve. The perfect sustenance for snowbound secrecy? Suspiciously sweet muffins that are moist, chocolately, and good for you, too.

Dark Chocolate Chip Pumpkin Muffins
adapted from an old recipe I printed years ago from who knows where...


Ingredients:
1 1/4 c. whole wheat flour
3/4 c. brown sugar
2 Tbls. Vital wheat gluten
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1 c. rolled oats
1 1/4 c. pureed pumpkin
1/3 c. applesauce
4 egg whites
1/2 c. skim milk
1/2 c. dark chocolate chips

Preparation:
Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners. Sift dry ingredients and set aside. Mix wet ingredients until thoroughly blended. Fold into dry ingredients. Fold in chocolate chips. Scoop evenly into muffin cups. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before removing to a rack to cool completely.

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