1 1/2 c. flour
1/2 c. wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
3 1/2 Tbsp. sugar
1/2 c. cocoa
1 1/2 c. milk
1/4 c. butter, melted
1 Tbsp. vinegar
1 12oz. package chocolate chips (or 2 c.)
These are decadent enough to serve as a homespun dessert, or the "delicious part of this balanced breakfast," as sugary cereal ads always say.
Note: On chips. If you're planning on making mini muffins, use mini chips. Regular sized chips can kind of overwhelm a mini muffin.
Makes 18 regular muffins or 3 dozen mini muffins.
Preheat oven to 375°F.
Into a large bowl, sift together dry ingredients: flour, wheat flour, baking powder, salt, sugar, and cocoa. (Or combine dry ingredients with a whisk or fork.)
The baking powder starts using its leavening muscle as soon as it gets wet, so prepare muffin tins now, either by spraying muffin tins with nonstick spray or by placing muffin paper liners in the tins.
Makes 18 regular-sized muffins or 3 dozen mini muffins. (Or a combination - 6 regular muffins equals 12 mini muffins.) The mini muffins are a real kid crowd pleaser.
In a small saucepan, heat milk with butter until butter is melted.
All at once, add egg, milk/butter mixture, and vinegar. Stir briskly to combine. Stir only until all the dry ingredients have been incorporated into the batter. Add chocolate chips and stir to distribute. You will have a batter a bit thicker than cake batter, but not as stiff as cookie dough.
Distribute the batter into the prepared muffin tins. Be sure to give each muffin about the same amount of batter so the tray will be all done at about the same time.
Bake at 375°F, 20 minutes for regular-sized muffins or 10 minutes for mini muffins.
Serve with a glass of cold milk.
Submitted by Gretchen Grant Contributed on: and modified on Monday May 21st, 2007