Chocolate Chip Whole Wheat Muffins Food

WHOLE-WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
• In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
• In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
• Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
• Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
• Sprinkle the tops with additional mini chocolate chips.
• Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
• Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
• These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
• Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
• Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
• Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
• Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
• Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.

CHOCOLATY CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Directions:.
• Turn the oven on to 350°F.
• Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
• Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
• Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
• Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
• Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
• Mash the banana very smooth with a potato masher or fork.
• Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
• Add the chocolate chips.
• Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
• Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
• Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.

HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
• Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
• In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
• Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
• Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don't over mix.
• Fold in the chocolate chips.
• Distribute the batter between the muffin tins - they will be about 2/3rds full.
• Bake for 15-18 minutes, until a toothpick comes out clean.

WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
• Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
• Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
• Stir in boiling water. Let batter stand 15 minutes.
• Preheat oven to 375°.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease one muffin pan.
• Cream together butter and sugar in large bowl.
• In separate bowl mix dry ingredients except chocolate.
• Beat together eggs and milk.
• Mix milk mixture, butter mixture and flour mixture.
• Mix in chocolate chips.
• Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Butter 12 large muffin pans well or line with paper muffin cups.
• Sift together all-purpose flour, whole wheat flour, and baking powder. Reserve.
• Combine mashed banana with brown sugar until smooth.
• Beat in eggs, milk and melted butter.
• Stir in dry ingredients only until blended.
• Quickly stir in chocolate chips. Do not overbeat.
• Spoon mixture into prepared muffin cups. An ice cream scoop works well for this.
• Bake 25 minutes or until browned slightly.
• Cool on racks.
• Preparation time 15 minutes, Cooking Time 25 minutes, Yield 12 large muffins.
• RJ's Note: Tested recipe August 31, 1999.
• I substituted 1/3 cup canola oil instead of butter.
• The banana and chocolate chips give the muffin a nice flavour and it is not overly sweet. Tastes almost healthy :-).

WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350. Line a 12 cup muffin pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth.
• Add the banana, honey and eggs, beating until smooth.
• Add the flour about 1/4 cup at a time, stirring until just mixed.
• Add chocolate chips, stirring until smooth.
• Divide batter into the muffin cups, filling to the top. Bake about 23-28 minutes.
• Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.