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.
Mix the above dry ingredients together in a mixing bowl and set aside.
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
- 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.