These small-but-mighty whole grain muffins will kick-start everyone’s day with a smile.
I admit it, I am a huge baker.
Whenever a holiday dinner comes around, or a weekend with a houseful of guests, the first things I plan for the menu are desserts and breakfast baked goods. I’m moth-to-flame. My first glass canister of dry ingredients on my kitchen counter, next to my KitchenAid®, holds flour – it could also hold me. I’m such a dichotomy in my mind as I want it to be National Brownie or Garlic Bread Day every day.
So today, I’m sharing with you some yummy, happy weekend muffins that were born out of said obsession with a little help from my Batgurl, Karen. (I love me some Karen just as much as I love the way these little beautes turned out.)
Her texting a pic of a delish-looking, unassuming muffin, minding its own biz with its buddies while baking through the glass of her own oven – with a few words about chocolate and coconut and whole grain – inspired me to look around the internets and fashion a way to make them come to this mama.
Well, the ruler of my universe, King Arthur Flour, didn’t let me down. In an effort to keep things as healthy as possible, their white whole-wheat flour, to which the company itself introduced me several years ago, was what I knew had to anchor these if I was going to actually eat them or let my family partake.
I also snuck in some flaxseed, of course. Choc and coconut – just YUM. Child-enthusiastically-approved, too.
Now I’ve got a new treat of which to keep a constant supply in the freezer – and a new star for breakfast at my house, just in time for the hoard of peeps coming next weekend.
Speaking of weekend, let this one commence.
Chocolate Chip-Coconut Whole Grain Muffins
1/2 cup butter, softened
1 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup nonfat or 1% milk
2 cups white whole-wheat flour
1/4 cup ground flaxseed meal
1/2 cup semisweet chocolate chips (I use Ghiardelli)
1/2 cup flake coconut
Preheat oven to 350° F
Line a 12-cup muffin pan with papers, spray paper bottoms with nonstick cooking spray.
In a stand mixer or large bowl with hand mixer, cream butter and brown sugar until fluffy, about five minutes.
Beat in baking powder, salt, flaxseed and vanilla.
Beat in eggs.
With mixer on slow speed, gradually add milk, occasionally scraping the sides of the bowl.
Gradually add flour.
Stir in chocolate chips.
Spoon batter into muffin cups (batter will be thick – almost, but not quite cookie-dough consistency), filling each one to the top.
Bake for 25-30 minutes or until lightly browned and a toothpick inserted comes out clean.
Store in air-tight container for up to three days. These can also frozen, if well-wrapped, for up to one month.
Makes one dozen muffins.
Recipe adapted from King Arthur Flour