During fund drives on KEOS, I bring muffins to the station during my program, "Hickory Wind." A number of folks have asked for the recipe, so I prepared the recipe below, which includes charts that are useful for making huge batches.

1. First thing, set the oven to 350 degrees and put the almonds in to toast (for the amount, see "The chocolate and almonds" chart below). You'll need to be sure they're cooled thoroughly before adding them to the mixture (you can put them in the freezer to do this).

2. Combine the dry ingredients in a big bowl and blend them thoroughly (I use a large, dry wire whisk).

The dry ingredients (combine in a bowl large enough to hold all the ingredients)
Ingredient	Amounts
	1 dozen	2 dozen	3 dozen	4 dozen
Flour	1 2/3 C	3 1/3 C	5 C	6 2/3 C
Sugar	1 C	2 C	3 C	4 C
Pumpkin pie spice	1 T	2 T	3 T	4 T
Baking soda	1 t	2 t	3 t	4 t
Baking powder	1/4 t	1/2 t	3/4 t	1 t
Salt	1/4 t	1/2 t	3/4 t	1 t

3. Combine the moist ingredients in the smaller bowl and blend them thoroughly (I now get the same wire whisk wet).

The moist ingredients (combine in a smaller bowl)
Ingredient	Amounts
	1 dozen	2 dozen	3 dozen	4 dozen
Eggs	2 large	4 large	6 large	8 large
Pumpkin	1 C (1/2 of a 1 lb. can)	2 C (a 1 lb. can)	3 C (1 1/2 1 lb. cans)	4 C (2 1 lb. cans)
Margarine	1/2 C melted (1 stick)	1 C melted (2 sticks)	1 1/2 C melted (3 sticks)	2 C melted (4 sticks)

4. Now blend the chocolate and almonds into the wet ingredients, being sure that the almonds have cooled off thoroughly (otherwise, they will melt the chocolate and prematurely denature the egg proteins).

The chocolate and almonds
Ingredient	Amounts
	1 dozen	2 dozen	3 dozen	4 dozen
Chocolate chips	6 oz.	12 oz.	18 oz.	24 oz.
Almond chips or slivers (lightly toasted)	1/2 C	1 C	1 1/2 C	2 C

5. Fold the wet ingredients into the dry ingredients and blend it all together.

6. Fill muffin tins about 2/3 full.

7. Bake at 350 degrees until an inserted toothpick comes out clean.