Wow..it has been a month since my last post. Time flys by so fast.
I haven't been in the kitchen much in the past month. First, my kitchen was closed while we were painting it. Then, I had some minor surgery, and couldn't do too much in the kitchen. This week, I decided to slowly venture back into the kitchen. I began with some simple and easy things. I made a coffee cake over the weekend (total cheat...I used a base of yellow cake mix and vanilla instant pudding), a simple roast chicken dinner last night, and this morning I was craving chocolate chip muffins....which are one of my favorite foods.
Since I couldn't find my usual recipe (I need to organize my recipes better), I went to my favorite source for baking recipes, King Arthur Flour. That is where I found this muffin recipe. Bonus: it is made with whole grain flour! I had purchased King Arthur Organic White Whole Wheat Flour at Publix a few weeks ago, and hadn't yet tried it. This recipe uses the White Whole Wheat Flour, but you would never guess they are whole grain muffins.
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 large eggs
1/2 c. milk
2 c. King Arthur White Whole Wheat Flour * (see note below)
2 c. chocolate chips
coarse or raw sugar to sprinkle on top of muffins
Preheat oven to 350 F (or 325 F on convection). Lightly grease a standard size muffin pan or line with muffin cups and grease the muffin cup.
Beat together the butter, sugar, baking powder, salt and vanilla. Beat in the eggs then stir in the milk. Mix in the flour and chocolate chips (do not overmix, or your muffins will be tough and dense).
Spoon the batter into the muffin cups. The recipe makes 12 muffins, so the cups will be very full. Sprinkle each muffin with a little coarse sugar. Bake 30 minutes (25 on convection), or until a toothpick inserted in the center comes out with no crumbs clinging to it (a little chocolate is OK).
* NOTE: King Arthur's Unbleached White Whole Flour is milled from hard white spring wheat, rather than the traditional red wheat. Use it exactly as you would regular whole wheat flour. It has the same nutritional content as regular whole wheat, but it is milder in flavor and lighter in color.
Whole grains in baking need more moisture and more time, to allow the sharp edges of the bran to absorb moisture, which improves baking characteristics. When first using this flour in one of your recipes thay calls for white flour, try substituting it for 1/3 of the white flour in your recipe; see how you like the results. If you want to increase the whole grain flour in your recipe, add another tablespoon or so of liquid to your dough or batter, and let it rest for 20 to 30 minutes before baking for best results.
Use it in brownies, cookies, cupcakes, sturdy cakes, pies, bread and pizza dough.