This is the first year that M and I fully get to enjoy a proper family day. McGinty quite thoughtfully dumped the new holiday on the Monday of Reading Week, so while we were students, we hardly noticed its coming and going. This year, we slept in, gloriously languishing under our warm duvet until Mocha started jumping all over us.
Muffins are a late morning breakfast. They come together fast and bake while you drink your first cup of coffee. They wake you up in the gentliest, tastiest way possible.
This is just a simple, humble, chocolate chip, whole wheat muffin. The ingredients are so familiar, the same ingredients I pull out any number of times in a week in any number of combinations.
Perfect for a made-up holiday.
Chocolate Chip Whole Wheat Muffins
Adapted from 1 Recipe, 100 Muffins by Susanna Tee
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1 cup chocolate chips or chunks
Mix the above ingredients together in a large bowl.
In another bowl, whisk
Then, beat in
1 cup milk
6 tbsp canola oil or sunflower oil
Make a well in the middle of the dry ingredients and pour the wet ingredients in. Mix gently. Do no overmix. If there are a few bits of unmixed flour still visible, don’t worry too much about it.
Spoon the batter into 12 muffin tins that you have either lined or greased. Pop the muffins into a 400*F oven for 20 minutes. When you pull them out of the oven, hopefully, they’ll look delicious and tasty and golden brown.