1/2cupvegetable oilyou can also use coconut oil, but be aware that that can add a coconut flavor
1cupbrown sugardon't pack down hard
2Tbspbuttermilkor regular milk
1/4tspfreshly grated nutmeg
1/2cupwhole wheat pastry flour
1cupchocolate chipsplus a few extra for popping on top of the batter before baking
Set oven to 350F
Lightly spray or line a 12 cup muffin tin with paper or silicone cups
In a large mixing bowl, whisk together the first 11 ingredients. Make sure to work out any lumps in the brown sugar.
Fold in the flours, and then the chocolate chips, being careful not to over mix the batter.
Spoon or scoop the batter into the muffin tin. This recipe makes 11-12 muffins, so you can mound the batter a bit. I like to pop a few extra chocolate chips onto the tops of the muffins before baking for an extra tempting look. Push them into the batter slightly with your finger.
Bake for 25-30 minutes, depending on the size of your muffins, or until they have fully risen and are not jiggly or wet in the center. You can use a toothpick to check. If you are baking these the next day from the fridge, I recommend letting the batter come to room temperature before baking.
These muffins are magical when eaten warm. You can also reheat them for 15 seconds in the microwave.
https://theviewfromgreatisland.com/7-grain-pumpkin-chocolate-chip-muffins/ September 11, 2015