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Whole Wheat Chocolate Chip Muffins
July 15th, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Whole Grain Baking | 
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Do you have a collection of truly tried and tested recipes, which you would like to pass down to the generation to come? If I make a such a list, this recipe for chocolate chip muffins will definitely find place in it. This healthy muffin recipe is from the book Deceptively Delicious by Jessica Seinfeld. This book is full of tips, tricks and recipes to prepare healthy and tasty meals. The only change I had to make was to substitute the egg white. The author had suggested to use either whole wheat pastry flour or all purpose flour. I decided to go with the pastry flour and I’m so glad that I did it because the muffins came out so well; tasted excellent, had a wonderful texture and was very satisfying.
Yield: 11 muffins
2 In a large mixing bowl, beat the margarine and sugar until creamy using a hand held electric mixer. Stir in the buttermilk. The mixture appears to be curdled but don’t worry. Also add the prune puree. Add the 1 tablespoon water to the baby food jar and shake it well and then pour it to the rest of the ingredients. Stir in the applesauce and vanilla extract too.
3 Add the rest of the dry ingredients (flour to salt) except the wheat germ to the wet ingredients and stir until just combined; do not over-mix. Lumps in the batter is fine.
4 Divide the batter among the muffin cups. Sprinkle the tops with wheat germ (around 1 teaspoon for each muffin). I usually fill 3 tablespoons of batter for each muffin. Even though the measurement is for 12 muffins, I was able to fill only 11 cups. So fill the 12th cup with water (3/4th of the tin should be enough), to ensure even baking of the muffins.
5 Bake around 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes.
6 Remove the muffin tin from the oven and cool it on a wire rack for 5 minutes. After 5 minutes take the muffins out of the pan and let it cool on a wire rack.
Another interesting thing, these muffins tasted so good on the day I baked them itself. Usually whole wheat baked goods don’t taste good the same day, it gets better the next day. I know that I cannot resist my temptation to taste it immediately, so I baked these after dinner assuming that it can cool overnight and we can have it for breakfast the following day. But I was able to be patient only for 3 hours. I skeptically took piece of the muffin and was really blown away by the texture and taste and ended up eating the entire muffin. Initially you will be able to smell the baking powder (very mild) but not after the second day.
The muffins are brown in color because of the prune puree but that does not affect the taste at all. I think using dates will leave it’s taste in the muffins.
2 The original recipe required one egg white, which can be substituted with 2 tablespoons of any egg substitute. I think the egg white acts as a binder in this recipe. So I used a tablespoon of water (to wash the prune puree jar) and 1 tablespoon applesauce. If you have extra prune/date puree you can use 2 tablespoons of the same.
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July 16th, 2009 at 11:44 am
Muffins look great Madhu. And am eagerly waiting for the whole grains event. Great job with the roundup!
July 15th, 2009 at 4:47 pm
Madhu, whole wheat chocolate chip muffins sounds very interesting! I am so intrigued to try out this recipe!
July 15th, 2009 at 4:25 pm
these muffins look delicious!! love the fact that I can have
them guilt free
July 15th, 2009 at 3:59 pm
looks fabulous and healthy…great lighting…
July 15th, 2009 at 2:43 pm
Madhu , I tried chocolate muffins mixing with whole wheat and some ground almonds. I havent had they time to take pictures. will do that once I get a chance. I will try and talk to you this week. I need a ear to listen out to me
Hugs !
July 15th, 2009 at 2:22 pm
I loved the addition of prune puree, never tried before but did
want to try adding dates, do you think i could use dates?
July 15th, 2009 at 8:41 am
WOW!they are looking so wonderful and healthy.
July 15th, 2009 at 8:31 am
Great recipe!Looks delish:)After looking at this recipe, I should see Jessica’s book. I am a big fan of Jerry Seinfeld! Have a qn too…Prune Puree- Any substitutes? Is it for the flavor or for any other reason? My daughter who is now 2 ate Prune puree until very recently,actually Beach nut and you can guess I have a good amount of aversion to Prunes..
Shri, as I have mentioned in the Notes section, you could used dates too. I assure you that you will not be able to taste the prunes at all. I have tried it in two other recipes too, actually chocolate cupcake recipes. Prunes and cocoa/chocolate blend together so well.
July 15th, 2009 at 5:54 am
Wow.They look soooooooo good.Never tried wheat germ.We have to fill the muffin cup with water, I have heard that and also remember your comment on my cupcakes. I am always confused when egg whites are there. I am comfortable replacing them with EnerG and never think of other subs. As you said I too have experienced wheat items tasting good the next day. Its superb that these tasted good right after baking. More than semi chocolate chips,I prefer milk ones.
Enjoy
Sweatha, I have not tried EnerG for egg whites yet. Will try it soon.
July 15th, 2009 at 5:40 am
This definitely looks very yummy, just one question – how is whole wheat flour different from the whole wheat pastry flour?
Whole wheat pastry flour is milled from low protein soft wheat, hence less gluten development and so the baked goods are milder than the ones using regular whole wheat flour, but it has the nutrients intact and is whole grain only. It is also called graham flour. If you don’t find whole wheat pastry flour, you could use equal quantity of all purpose flour and whole wheat flour, but of course it is not as healthy as using 100% whole wheat pastry flour.