I have been experimenting in baking with whole wheat pastry flour...just because. The one thing that is obvious to me when I eat these baked goods is the crumbly texture of whatever I have baked. But the taste is not altered in the least.
Chocolatey Chip Muffins
1 2/3 c flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
3/4 c buttermilk
1 egg, lightly beaten
1 1/2 teaspoons vanilla
1/3 c sugar
12 ounces semi sweet chocolate chips
Preheat oven to 400 degrees. Grease muffing tins or line with papers. Melt butter and 6 ounces of chocolate chips in small saucepan. Let cool. In mixing bowl, combine flour, baking soda and salt. Add chocolate mixture with the buttermilk, egg, sugar and vanilla. Pour this mixture into a well in the center of the dry ingredients. Stir just until incorporated. Fold in 3 ounces of chocolate chips. Fill muffin two thirds full and place remaining 3 ounces of chips on top of each of the twelve muffins. Bake for 20-23 minutes.
Extra Bonus:
Made with Charlotte this afternoon,
stirred up in an antique bowl that once belonged to my mother.
4 comments:
I like your extra bonus. Somehow I would think it would make the muffins extra good! I am always looking for whole wheat recipes, so I thank you for sharing!
Blessings and hugs!
Deborah
Oh yum! I gave up on using whole wheat flour for baking sweets b/c I thought it tasted bitter. But, I'll have to try ww pastry flour now!
Blessings,
GG
Mmmmm...those look very tasty. I just love a good bowl, and especially a sentimental bowl.
Mmm the muffins, and mmmm the bowl! I agree about the crumbly texture/taste. Still delicious, just different texture. Of course anything chocolate with chocolate chips would fly in this house, texture or no!
Blessings,Debbie
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