My mother-in-law grinds her own wheat to make whole flour. This is her recipe and these muffins are delicious.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
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.
Whisk chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract together in a bowl.
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.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.
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.