FLUFFY WHOLE WHEAT BLEND CHOCOLATE CHIP MUFFINS

Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 tablespoon + 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark brown sugar
  • 1 large egg
  • 1/4 cup coconut oil, measured solid then melted
  • 2 teaspoons vanilla bean paste
  • 2/3 cup + 3 tablespoons milk
  • 1 cup mini chocolate chips
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line a 12-cup muffin pan with muffin liners.
  2. In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together dark brown sugar and egg. Then add in the melted coconut oil. Whisk until incorporated. Next, add in the vanilla bean paste and milk. Whisk until incorporated.
  4. Pour the dry ingredients into the bowl of the wet ingredients and using a spatula, stir mixture together until just incorporated. Fold in the mini chocolate chips. Do not overmix.
  5. Divide batter evenly amongst the prepared muffin pan, filling each muffin cup about 3/4 of the way full.
  6. Bake on the middle rack in the oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool for 10 minutes then place muffins onto a wire rack to cool completely.
  8. Muffins are best eaten the day of or kept in an airtight container for up to 3 days.



Recipe source: tablefortwoblog

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