Whole Wheat Double Chocolate Muffins

Sometimes I like to show up The Man. I like to prove to the food industry that anything they can do, I can do better.

The other morning, I saw on ad online for Betty Crocker's whole wheat chocolate muffin mix. "Bah!" I said. "What's the point of whole wheat when you have a hefty list of preservatives to accompany it!?" So to the kitchen I went to make some whole wheat chocolate muffins sans partially hydrogenated soybean and/or cottonseed oil, modified corn starch, sodium aluminum phosphate, corn syrup solids, soy lecithin, monoglycerides, xanthan gum, artificial color, sodium stearoyl lactylate, datem, sodium caseinate and artificial flour.

Moist, chocolatey, delicious.

Sure some of that stuff isn't harmful, but I still don't like consuming things that I don't see on the shelf at the grocery store or I can't pronounce with ease.



4 oz semi sweet chocolate, chopped
1 1/2 cups whole wheat flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp espresso powder (optional)
1/2 cup unsalted butter, melted
1 cup sour cream
1 egg
1 tsp pure vanilla extract
1 cup mini chocolate chips

Set oven to 400 degrees. Spray 12-cup muffin tin with non-stick spray and set aside.

In a heat-proof bowl over simmering water, add chocolate. Melt and stir to combine. Set aside.

Into a bowl, sift together flour, sugar, baking powder, baking soda, salt and espresso powder. In a medium bowl whisk together melted chocolate, sour cream, egg, and vanilla. Add sour cream mixture and chocolate chips to flour mixture and stir until just combined.

Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake for 20 minutes, or until an inserted toothpick comes out clean. Cool in pan for 5 minutes and then remove muffins and cool completely on a cooling rack.

Yields 12 muffins.