L ifestyle /C ulture
Food Continued from Page 20
BUBBIE MOLLIE’S PUMPKIN
CHOCOLATE CHIP MUFFINS
Makes about 20
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
2 eggs
1 cup granulated sugar
½ cup vegetable or canola
oil 1 15-ounce can pumpkin
1 cup chocolate chips
Preheat your oven to 350 F
and spray a muffin pan with
nonstick spray or line it with
cupcake liners. Set it aside.

Whisk together the flour,
baking powder, baking soda,
salt and cinnamon in a medium
bowl until fully incorporated.

Set aside.

Pumpkin chocolate chip muffin, above; Erica Pais, right
Muffin photo by Erica Pais; portrait by Michael Norry
Whisk together the eggs
and sugar in a large mixing
bowl until fully incorpo-
rated. Add the oil and canned
pumpkin, then whisk until
fully incorporated.

Pour the dry mixture into
the pumpkin mixture and mix
with a wooden spoon until just
combined; be careful not to
overmix. Add the chocolate
chips and mix again until
evenly distributed. Pour the
batter into the prepared muffin
pan. Bake 15-18 minutes. To
check if they are done, lightly
press on the top of a muffin
with your index finger; if the
muffin resists the pressure and
does not indent, the muffins
are done. l
Name: GIANT
Width: 9.25 in
Depth: 5.5 in
Color: Black plus one
Comment: Jewish Exponent
Happy Purim
Stop by a GIANT near you
and let the celebration begin!
22 FEBRUARY 18, 2021
JEWISH EXPONENT
JEWISHEXPONENT.COM