Ezekiel Chocolate Chip Mini-Muffins
(adapted from The Bread Beckers Recipe Collection)
2 1/4 cups freshly milled Ezekiel flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 cup ground flax meal (optional)
1/4 cup whole millet (this adds a sweet, crunchy flavor to the muffins, but is also optional)
1 cup buttermilk (I use 1 Tbsp. vinegar and then fill to 1 cup mark with milk and let sit for 5 min.)
1 egg
1 tsp. vanilla
1/2 cup oil
1/2 cup honey
1/4 to 1/2 cup mini-chocolate chips
Measure dry ingredients into a mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into a greased/ or baking cup mini muffin pan. (A cookie scoop works great!) Bake at 400 degrees for 10 minutes.
If you choose to make the standard 12 muffin size pan, bake for 15 minutes.
Variations:
Spelt, Kamut or Hard Red Wheat Muffins
Use all freshly milled Spelt, Kamut or Hard Red Wheat instead of Ezekiel flour. Bake at 400 degrees for 15 minutes (standard size) and 10 minutes (mini-size)
Blueberry or Peach Muffins
Omit Chocolate chips. Add 1 cup fresh or frozen fruit such as blueberries or chopped peaches, 1 tsp. cinnamon & 1/2 tsp. nutmeg. Stir gently and Bake at 400 degrees for 20 minutes (standard size) and 15 minutes (mini-size)
Banana-Nut Muffins
Add 2-3 mashed bananas, tsp. cinnamon & 1/4 tsp. nutmeg. May add 1/4 to 1/2 cup nuts as desired or even 1/4 cup whole millet. Bake at 400 degrees for 20 minutes (standard size) and 15 minutes (mini-size)
Apple Cinnamon Muffins
Add 1 med. apple either diced or grated and 1 tsp. cinnamon and 1/2 tsp. nutmeg. Bake at 400 degrees for 15-20 minutes (standard size) and 10-15 minutes (mini-size)
Cheese and Herb Muffins
Use hard white wheat. Omit honey. May reduce oil to 1/4 cup. Add 2 cups grated sharp cheddar cheese and any combination of the following: 1/2 tsp. tarragon, 2 Tbs. chives, 1 Tbs. parsley and/or 3 Tbs. chopped Jalapeno. Bake at 400 degrees for 15 minutes (standard size) and 10 minutes (mini-size)
Corn Muffins
Substitute 2 1/2 cups white corn flour for the Ezekiel flour. Reduce honey to 1/4 cup. Stir into batter, 8 oz. grated cheese (hot pepper jack), and 1 cup frozen whole kernel corn. Bake at 400 degrees for 15-20 minutes (standard size) and 10-15 minutes (mini-size)
