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White Chocolate Chips - All Natural
The first and only white chocolate baking chips available that are completely free of trans-fats, these delectable morsels combine the creamy, sweet taste of cocoa butter and cane juice, along with a hint of real vanilla.
Ingredients: Evaporated cane juice, cocoa butter, whole milk powder, nonfat dry milk, salt, soy lecithin, vanilla.
Missing your favorite chocolate chip cookies???
Try making a white chocolate chip cookie or try our recipe for scrumptious pumpkin white chocolate chip muffins instead!
Pumpkin White Chocolate Chip Muffins
makes 12 muffins
1 cup plain canned pumpkin (not pumpkin pie filling)
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cups sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
1/3 cup white chocolate chips
½ cup pecans
Topping: cinnamon-sugar: Whisk together ¾ cup sugar with 2 tsp. ground cinnamon
Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the white chocolate chips and pecans.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some cinnamon-sugar topping.
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
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SKU
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Weight
0.65
lbs
Price:
$5.99
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