Whole Wheat Chocolate Chip Muffins

I've been stepping away from white flour. Trying to get back to baking and making with real whole grains. The blog 100 Days of Real Food is helping me stay inspired. I discovered this blog after coming across Lisa Leake's new cookbook titled the same. And rereading Michael Pollan's easy commonsense guide, Food Rules (a book I seriously recommend to everyone) has brought me back to a way of eating I've slowly been drifting away from. Pollan is also an inspiration to Lisa Leake, and its easy to see why, what most of us are eating really shouldn't be called food at all... but I digress... if you don't know what I'm talking about check out the documentary Food Inc. for a life changing eye opener.
Back to muffins, specifically whole wheat ones. With no processed white flour, (about which Pollan writes: "As far as the body is concerned, white flour is not much different from sugar.") these muffins are baked treats you can feel good about eating. 

Whole Wheat Chocolate Chip Muffins


2 cups whole wheat flour
2/3 cup brown sugar
1 tsp baking powder
1 1/2 tsp baking soda
1/4 cup ground flax seed
1 tsp cinnamon
1 large egg
3/4 cup plain yogurt
2/3 cup milk
6 tbsp salted butter melted
2 tsp vanilla extract
1 cup chocolate chips


1. Preheat oven to 350° and line a muffin tin with baking cups.
2. Stir together the dry ingredients in a large bowl. The flour, sugar, baking powder, baking soda, flax seed and cinnamon. 
3. In another bowl combine the egg, yogurt, milk, butter, and vanilla. 
4. Add the wet ingredients to the dry, do not over mix. Add in chocolate chips. 
5. Fill each muffin tin 3/4 full and bake for 20 minutes until toothpick inserted in the middle comes out clean. 
6. Remove from pan and let cool. 


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