Choco-Pumpkin Johnnycakes

• 1/2 cups Chopped And Toasted Walnuts
• 1 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/3 cups Sugar
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Nutmeg
• 1-1/2 cup Milk
• 3/4 cups Finely Ground Yellow Cornmeal
• 2 Eggs
• 1 cup Canned Pumpkin
• 1/2 cups Chocolate Chips
• 6 Tablespoons Unsalted Butter

1. Toast the walnuts in a small skillet over medium-low heat until they begin to brown. Remove from heat and set aside.
2. In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt and nutmeg.
3. Warm the milk in a small saucepan over medium-high heat until bubbles form around the edges. Remove from heat and reserve 1/2 cup of the milk. Add the cornmeal to the warm milk and stir with a whisk until completely combined. Cover the saucepan with a lid and let sit for 10 minutes. AFter 10 minutes, stir in the eggs and pumpkin.
4. Add the wet ingredients to the dry ingredients. If the batter is too thick, add some of the reserved milk. Fold in the toasted walnuts and chocolate chips. Let the batter rest for another 10 minutes. Preheat oven to 350u0b0F.
5. Spray a cast iron biscuit pan or muffin pan with cooking spray. Fill each section about 3/4 full.
6. Bake in the 350u0b0F oven for 20 minutes until a skewer or toothpick in the center comes out clean. Cool on top of a wire rack. Once cool, remove from the pan and enjoy!

walnuts, allpurpose, baking soda, baking powder, sugar, salt, ubc, milk, cornmeal, eggs, pumpkin, chocolate chips, butter

Taken from tastykitchen.com/recipes/breads/choco-pumpkin-johnnycakes/ (may not work)