Chocolate Chip Muffins

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Chocolate Chip Muffins

 

1 1/2 cups unbleached white flour

1 1/2 cups whole grain pastry flour

1 1/2 tbsps. each brewer's yeast, wheat germ and oat bran

1 tbsps baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cup plain nonfat yogurt

3 tbsps. dark roast instant coffee

10 tbsps. unsalted butter, softened

1 cup ground cane sugar or sucanot is in natural health food stores

2 extra large eggsor substitute

1 cup dairy chocolate chips

 

Pre-heat oven to 375 degrees. Completely grease the inside and top of muffin

pans. Set aside. Mix flours, brewer's yeast, wheat germ, oat bran, baking

powder, baking soda and salt in a medium bowl. Set aside. Blend yogurt with

coffee in a small bowl. Set aside. Using an electric mixer, beat together butter

and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well

after each addition.

Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in

remaining flour mixture in two batches, alternating with the yogurt mixture,

until incorporated. Fold in the chips.

Using a large ice cream scoop, scoop a generous portion of batter into the

muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack

to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a

small scoop and bake for 12 to 15 minutes.) Makes 12 large muffins or 36

mini-muffins.