Perfect Morning Muffins: Whole wheat chocolate chip
In search of the perfect morning? Start it with these and you’ll be well on your way. These are a lot lighter (given they’re only half whole wheat) than the usual buttermilk whole wheat muffins I make but they’re a new favorite. There’s another batch coming out of the oven in just a few minutes. If you’re looking for a sweeter morning fix, check out last week’s recipe for homemade glazed donuts!
What you’ll need:
- 1 C white flour
- 1 C whole wheat flour
- 1/2 C white sugar
- 3 tsp baking powder
- 1/2 teaspoon salt
- 1 C milk
- 1/2 C vegetable oil
- 1 egg
- 3/4 C rolled oats
- 3/4 C chocolate chips
Directions
- Heat oven to 375 degrees. Grease muffin pan or line with baking cups (makes 12).
- In a medium bowl, mix flours, sugar, baking powder and salt. In a small bowl, whisk milk, oil and egg together and add to dry ingredients all at once. Mix it until all combined (the batter will still be a little lumpy). Stir in rolled oats and chocolate chips.
- Fill the cups about 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let them cool for 1 minute before removing them from the pan. They’re best if served warm! (although if eating them later, sprinkle a little bit of water and microwave them for 7 seconds 🙂
They’re as good as they look, promise 😉 Planning on making them soon? Pin the recipe so you have the recipe close!