Very rarely do I eat breakfast. Mainly because I prefer sleeping in. Most mornings I am in a rush to just get myself and children out the door looking presentable. I like to rely on foods I can grab and go. Muffins are one of those foods. My husband is always telling me that I can't go without breakfast and I also can't eat cake and call it breakfast. Which is was what he believes muffins really are. Just cake. Disguised as a healthy breakfast option. But I don't care. I love cake.
I had a some friends coming over for a playgroup one morning and wanted to make some muffins. My favorite are chocolate chip. Especially the ones from Tim Hortons. They have big sugar crystals baked on top. So good! Definitely little cakes for sure haha.
I prefer to bake with whole wheat flour as much as I can so I wanted to find a good recipe using it. I found a few different recipes but they all asked for white whole wheat flour. Which I did not have and since it was 8pm I was only going to go to the grocery store by my house in my small town. (surprisingly enough they didn't have any)
I always find reading the comments on recipe posts very helpful. This one recipe in particular that called for white whole wheat flour, was attempted by someone who used regular whole wheat. They said it still turned out delicious. I thought, why not?
I didn't know if it would make much of a difference to the texture cause I have no idea what white whole wheat flour is like. But just in case I sifted the whole wheat flour I had and removed a portion of the bran. To make it a little lighter.
It was a fairly simple recipe using ingredients that I already had a home. It called for natural cane sugar. I only had granulated sugar in the house. So I went to the grocery store in search of a 'healthier' sugar if you will. I saw a container for Sugar in the raw and thought perfect! It also sparked an interest to see if it really makes much of a difference. So I started doing a little bit of researched and found a couple different articles on the subject. They all come to a similar conclusions that sugar is sugar. While some variations have a little more molasses in them, they don't provide enough nutrients to make much of a difference. To read more on it click here
Note: I am not a nutritionist nor do I pretend to be. I encourage you to do the research on your own so you are further educated on sugars and their affects! :)
Needless to say I used it anyway because I bought it and wasn't gonna waste it.
Overall it was a fairly easy recipe. They were pretty delicious. I did find the texture to be less cake like but still yummy. I was worried they might be grainy but that wasn't the case at all. My hubby loved them and ate a couple. They were also kid approved. Maybe next time I will add some shredded zucchini or carrots. :)
Whole Wheat Chocolate Chip Muffins
Yields 12 muffins
2 cups whole wheat flour sifted
2½ teaspoons baking powder
⅔ cup sugar
¼ teaspoon salt
1 large egg
1 cup whole milk
5 teaspoons vegetable oil
1 teaspoon pure vanilla extract
⅔ cup semi-sweet chocolate chips
Preheat oven to 425 degrees F. Line a muffin pan with paper or silicone liners.
Mix together the flour, baking powder, sugar, and salt in a large bowl.
Combine the egg, milk, vegetable oil, and vanilla extract in a medium bowl and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir just until the batter is combined. Do your best not to overmix it. Fold in the chocolate chips.
Scoop the batter into the muffin cups, filling them a little over halfway. (I sprinkled some sugar in the raw on top like Mr.Time Horton just for fun! ) Bake for 3 minutes and then reduce the heat to 375 degrees F and continue to bake for 12-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.