Last night Whittier and I made 2 dozen blueberry muffins for her class breakfast scheduled for this morning. Then it snowed 14 inches overnight, the phone rang at 4:30 am: “Snow Day”. We put the blueberry muffins in two Ziplock bags and set them aside for Friday.
That’s when Whittier mentioned that she has 90 kids in her 6th grade class. Something wasn’t right, 2 dozen muffins, was someone else bringing muffins? In fact the answer was yes, one other family, but we were asked to bring 4 dozen “mixed muffins” so we went back to the oven.
Tonight we’re making Whole Wheat Chocolate Chip Muffins (with no nuts, a must in today’s school breakfast list of rules).
This option will feature healthy whole wheat flour with the balance of good Wisconsin butter and a little brown sugar to keep ’em coming back for more.
Start with 2 bowls, 1 large 1 small
1 (2 doz. muffin) muffin pan with paper muffin cups
2.5 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1.5 cup milk
6 tablespoons butter (melted)
1/2 cup chocolate chips (semi sweet)
Preheat oven to 375ºF
Combine the eggs and milk in a small bowl with a whisk.
Combine all dry ingredients in a larger bowl (sifting the flour, salt and baking powder).
Add the wet ingredients including butter, mix for 5 minutes with a spoon.
Fill each of the paper muffin cups and place on the bottom shelf in your oven.
Bake for 15 minutes. After 15 minutes spin the muffin pan and finish for 5 minutes or until the muffins are golden brown.