When Hurricane Matthew was threatening our area in South Florida last week, the schools closed for Thursday and Friday.
With the windows boarded up and nothing to do but wait for the power to go out, it was the perfect opportunity to bake!
The boys and I worked on these yummy muffins because we wanted a little something to take to our neighbors after the storm was over.
These muffins are moist, chocolate-y and perfect for fall!
- 3 cups whole wheat flour
- 1 cup buttermilk
- 1 cup honey
- ½ cup butter, melted
- 4 eggs, beaten
- 15-oz. can pumpkin
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 12-oz. package semi-sweet chocolate chips
- The night before, mix together the flour, buttermilk, honey, and melted butter in a non-metallic bowl. Cover with plastic wrap. Let stand on the counter overnight.
- In the morning, add the eggs and pumpkin; beat with an electric mixer on medium speed until smooth.
- Beat in baking powder and baking soda. Then add cinnamon and salt.
- Stir in chocolate chips by hand.
- Spoon into greased muffin cups or use cupcake liners.
- Bake at 400 degrees for 18-20 minutes.
Serve them as a breakfast treat on a cool morning or package up and take them to neighbors!
Thankfully, Hurricane Matthew veered east and all we got was some wind and rain. But my heart goes out to our friends in other parts of the world that did not have the same outcome. Please pray for everyone affected by this crazy storm.
Our hope and peace is in God alone.
“But you are a tower of refuge to the poor, O Lord, a tower of refuge to the needy in distress. You are a refuge from the storm…” Isaiah 25:4 (NLT)
Thank you to my sweet readers who emailed or messaged me their prayers and concerns. How grateful I am for your faithful readership and love.
May you be filled with His peace today!