Tuesday, March 13, 2012

Healthier Chocolate Chip Muffins

My family cannot get enough of these muffins. Made with whole wheat flour, flax and wheat germ, I feel good letting them have them.

You will need:
  • 1 C whole wheat flour
  • 1/2 C soy flour. You can use another 1/2 cup of the wheat, but I think the soy flour adds a little bit of softness to the texture. 
  • 2 TBS ground flax seed
  • 2 TBS wheat germ
  • 1/2 sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 3/4 C milk 
  • 1/3 cup oil
  • 1 tsp vanilla
  • 1/2 C chocolate chips (dark, semi-sweet, and milk are all delicious)
  • (Optional) 1 tsp orange extract 
  • (Optional) 1/4 slivered almonds
Preheat oven to 375.

Combine the first seven ingredients (up until the salt) in a bowl. Whisk thoroughly. To the center, add the egg, milk, extract(s) and oil. Fold until just combined and moistened. Fold in the chips and nuts.

Fill your muffin pan and bake 18-20 minutes. Makes 12.

 To really make them look special:When done, let cool slightly until you can handle them. Dip each top in melted butter, then in sugar. Let dry. I like to use "Sugar in the Raw" for a really gorgeous, sparkly crunch.