Friday, July 01, 2005

Buttermilk Chocolate Chip Muffins

Buttermilk Chocolate Chip Muffins - Adapted from Epicurious
1 cup wheat bran
2/3 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 teaspoon salt
1 1/4 cups low-fat buttermilk
1/2 cup raw sugar crystals
1/4 cup unsweetened applesauce
1 large egg
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup Dark Chocolate Chips

Preheat oven to 350°.

Lightly spray a 12 cup muffin muffin pan with cooking spray. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon - gently stir until the flour is moistened. Do not overmix - gently fold in chocolate chips or other add ins of your choice.

Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 17-20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Cool completely on a wire rack.

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