Chocolate Chip Muffins


I get a lot of use out of the Whole Grain Muffin Mix recipe my friend Audrey shared with me last year.  This time I used it to make a double batch of Dark Chocolate Chip Muffins. For a double batch of muffins, I actually used 6 cups of muffin mix, 3 cups of whey in place of the milk, 3 eggs, 1 cup canola oil, and 3 cups chocolate chips. Mix just until dry ingredients are wet, fill greased muffin cups about 2/3 full, and bake at 400 F for 15 to 18 minutes, or until a toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes, remove from tins and cool completely. Yum!


Some of the things I like about keeping a big container of this muffin mix in the cupboard are: it’s quick and easy to pop a dozen muffins in the oven, the recipe uses very little sugar, it’s chock full of whole grain fiber, and you can add any dried fruit, baking chips, or flavorings you want to the mix for something new each time. It also makes a very nice gift when you put all the ingredients in a mason jar and top it off with some pretty fabric or paper and a bit of raffia. Add a recipe tag for easy use, and you’ve got a great present for friends or family!

Do you have a favorite muffin recipe?





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