Directly from a Robin Hood Flour Bag – enjoy!
Chocolate Chip Muffins
2 1/2 c. flour (or substitute half for whole wheat or spelt flour)
1 t. EACH baking powder AND baking soda
1/4 t. salt
1 c. buttermilk
1 c. sugar
1/3 c. canola oil
1 c. chocolate chips
coarse sugar for sprinkling
Preheat the oven to 375 and either grease a 12-cup muffin tin or line it with paper liners. In a large bowl, whisk together the flour(s), baking powder, baking soda and salt and in a separate smaller bowl, whisk together the buttermilk, sugar, oil and egg. Stir the wet ingredients into the dry and then stir in the chocolate chips.
Divide the batter evenly among the 12 cups, sprinkle with some coarse sugar and bake for 18-20 minutes until the centers bounce back to a light touch. Allow the muffins to sit in the pan for about 10 minutes before removing them to a rack to cool completely.
- Category: Muffins