Apple Pumpkin Muffins

by Clarissa Abegglen

2 1/2 cups All purpose flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg or all spice
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup canned or cooked pumpkin
2 eggs
1/2 cup oil
2 heaping cups rehydrated fried apples or peeled apples (finely chopped)
1 to 1 1/2 cups chocolate chips (optional)

Instructions:
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the eggs, oil, and pumpkin. Stir into dry ingredients until just moistened, taking care not to over mix. Gently fold in apples and chocolate chips. Fill well greased or paper lined muffin cups two-thirds full.
Bake @ 350 for 25-30 minutes. Insert a toothpick to make sure the center comes out clean. Cool for 10 minutes before removing muffins from the pans. Makes about 18 muffins.