Probiotic Chocolate Chocolate Chip Muffins
My mother-in-law grinds her own wheat to make whole flour. This is her recipe and these muffins are delicious.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Step: 2
Heat semisweet chocolate and butter together in a saucepan over low heat until melted, 3 to 5 minutes. Remove from heat and cool for about 10 minutes. Lightly beat eggs into cooled chocolate mixture.
Step: 3
Whisk chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract together in a bowl.
Step: 4
Mix flour, baking soda, and salt in a large bowl; form a well in the center of the flour mixture. Stir chocolate mixture into flour mixture until just combined. Fold chocolate chips into batter. Spoon batter into the prepared muffin cups.
Step: 5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.
NUTRITION FACT
Per Serving: 318 calories; protein 5.3g; carbohydrates 39.7g; fat 17g; cholesterol 49.4mg; sodium 237.2mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.
