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.
WOW! My girls would love these!
ReplyDeleteIt's no coincidence that I have my youngest home at the moment to help me gobble these up!
DeleteYou know I can smell them now. The creamy, melted chocolate, the slightly crisp top, the tender sweet cake in the middle. I think I would go back to school for these! I'll send over my lunch box.
ReplyDeleteOh I make a version of these once a week for breakfast, but add cocoa too, we are hooked on them.
ReplyDeleteSue, I think these could find the perfect spot in my lunch box! Yum they look wonderful and your photos are spectacular. love the blue and white cupcake papers, so pretty!
ReplyDeleteGreat comment about the French living longer -
ReplyDelete"They live quite a bit longer than we do---maybe it's because they actually enjoy their breakfast!"
I make a similar muffin but have never used white whole wheat flour. I know it is milled from hard white spring wheat, but does it require more liquid in a recipe? When ever I use all red whole wheat or add it to a traditionally unbleached flour recipe the batter or dough needs more liquid.
OMG, my hubby would love these! I tink I'll make him a batch! :-)
ReplyDeletethey look hearty without being too hearty - healthy but not overly so :)
ReplyDeletethose chocolate chips are calling my name!
Thanks Averie---chocolate chips are so photogenic!
DeleteGreat photos, Sue. My favorite breakfast is a cup of coffee and a homemade muffin. The bittersweet chocolate is a tasty change from the semi-sweet I usually use.
ReplyDeleteI go back and forth between bittersweet and semi-sweet, but one perk of using bittersweet is that the chip size, at least in the Ghirardelli brand, is huge--- more of a chocolate chunk. More chocolate = better in my book ;)
ReplyDeleteThese muffins will be gone before they have even cooled. They look delicious. Love the chunky chips! A must try!
ReplyDeleteAnyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!
the french do know their food...and how to argue. :)
ReplyDeletethese muffins look great, sue!
I've made a similar one for years! Always delicious! Something about the chocolate chips just zings.
ReplyDelete