Chocolate chip muffin
This recipe is modified from typical chocolate chip muffin recipes to be more health-conscious. Not only because of the whole-wheat flour, but also goat milk is known to have less lactose and more suitable for lactose-sensitive individuals.
I also include the ingredients for making buttermilk, so you can substitute in any kind of milk you want (please let me know how it turns out if you use soy/almond/coconut milk). Simply mix buttermilk ingredients (below) and let sit at room temperature for 10 mins until it starts thickening.
Feeling more adventurous, try it with nuts (just made a batch with walnuts..)
Chocolate chip muffin
This recipe is modified from typical chocolate chip muffin recipes to be more health-conscious. Not only because of the whole-wheat flour, but also goat milk is known to have less lactose and more suitable for lactose-sensitive individuals.
I also include the ingredients for making buttermilk, so you can substitute in any kind of milk you want (please let me know how it turns out if you use soy/almond/coconut milk). Simply mix buttermilk ingredients (below) and let sit at room temperature for 10 mins until it starts thickening.
Feeling more adventurous, try it with nuts (just made a batch with walnuts..)
Cooking Instructions
- 1
Preheat the oven to 350F and grease 12 standard muffin cups
- 2
In a bowl, whisk together the margarine, buttermilk, eggs and vanilla until smooth
- 3
In a larger bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the centre, then pour the butter-milk mixture from the other bowl. Beat until smooth and well mixed (1-2 mins).
- 4
Add the chocolate chips and mix in with a rubber spatula until evenly mixed. Do not over mix
- 5
Spoon the batter into the muffin cups filling up to the rim of the cup
- 6
Bake until golden, dry and springy to touch, usually 20-25 mins. Dipping a toothpick into the center should come out clean
- 7
Transfer to wire rack to cool and serve at room temperature
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