Bittersweet Chocolate Chip Muffins ~ these easy whole grain muffins make breakfast or after school snacking a whole lot healtheir, and more fun!
If you follow this blog you probably realize that it’s only a matter of time before I post another muffin recipe. Sometimes I’ll go a little longer in the summer months between them, but eventually one will turn up. This one’s inspired, I’m pretty sure, by all the early back to school buzz.
Eat these fresh from the oven, or pop them in the microwave for 10 to 15 seconds to recreate the effect. If you’re thinking that these aren’t for breakfast, remember that the French traditionally enjoy a little chocolate with their morning baguette, and who are we to argue with the French about food? They live quite a bit longer than we do—maybe it’s because they actually enjoy their breakfast!
I’ve used part whole wheat and part oat flour along with all purpose to give these muffins just a hint of whole grain. Now that I’ve been mixing flours for a while, I can’t imagine going back to using all white flour again. It’s so easy to mix and match and the results are really good. A ratio of equal parts regular flour to other types works out well for experimenting. In this case it’s 1 cup all purpose flour mixed with 1/2 cup white whole wheat, and 1/2 cup oat flour.
These muffins swing both ways—the bittersweet chocolate and mixed grains makes them a little bit sophisticated, but not so much that they won’t be at home in somebody’s lunchbox.
Also try ~
- 7 Grain Pumpkin Chocolate Chip Muffins
- Multigrain Raisin Walnut Bran Muffins
- Whole Wheat and Oatmeal Marmalade Bars
~~~adapted from Munchin with Munchkin
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/2 cup oat flour
- heaping 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- Preheat oven to 400F
- Mix the above dry ingredients together in a mixing bowl and set aside.
- Whisk the egg, buttermilk, sour cream, oil and vanilla together
- Add the wet ingredients to the dry, and mix until just blended. Fold in the chocolate chips.
- Fill 12 muffins cups and bake for about 20 minutes, until firm and golden.
- Cool on a rack.
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