|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), softened|
|Honey||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Milk carob chips||1 Cup (16 tbs)|
Preheat oven to 350°F.
Line 3 6-cup muffin tins with paper liners.
Sift together flour, baking soda, and cream of tartar 3 times.
In a large bowl, cream butter until fluffy.
Beat in honey, egg, vanilla, and almond extract in that order.
Add dry ingredients alternately with sour cream, beginning and ending with flour mixture.
Fold in chips.
Spoon batter into prepared muffin tins, filling each cup about three-quarters full.
Bake for 20 to 25 minutes, or until they are golden and spring back when lightly pressed with fingertips.