What happens when you have some left over buttermilk and a bag of chocolate chips in the cupboard? You get creative with breakfast! I came up with this recipe for some delicous chocolate muffins and judging by Wundergirl’s response of “Are you kidding me? Are you KIDDING me?! These muffins are TA-STEE!” I think you all might like them too.
- 3/4 c flour
- 3/4 c whole wheat flour (I use King Arthur’s White Whole Wheat)
- 3/4 c sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tbs. unsweetened cocoa powder
- 1 large egg
- 1/3 c vegetable oil
- 1 c buttermilk
- 1 tsp. Vanilla
- 6 oz mini chocolate chips (about half a bag)
Heat oven to 400. Grease muffin tins or line with paper cupcake wrappers.
In a large mixing bowl combine flour, sugar, baking powder, salt, and cocoa powder, mixing well. In a separate small bowl mix together egg, oil, buttermilk, and vanilla. Stir wet ingredients into dry making sure not to overmix. Fold in chocolate chips.
Scoop 1/4 cup of batter into each muffin cup.
Bake for 16-20 min. Makes 12 muffins