Chocolate Chip Muffins
|All purpose flour||2 Cup (32 tbs)|
|Honey crunch wheat germ||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Butter||8 Tablespoon, melted and cooled|
|Eggs||2 Large (At Room Temperature)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Semisweet chocolate chips||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, wheat germ, sugars, baking powder and salt.
In another bowl combine the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the chocolate chips and pecans.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until the tops are lightly browned and the muffins feel "set." Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.