It’s a shame most Americans demand food out of season. They have no
idea what jewels of culinary delight they are missing! We have
discovered many delicious foods when we have been forced to think
outside our cultural food box. Because our chickens are no longer
laying, we are rationing eggs, which is typical for us in January. I created this recipe a few years ago, and it quickly became a family favorite. I even make these muffins when we have plenty of eggs!
Antiquity Oaks Chocolate Chip Muffins
- 3 cups unbleached flour
- 1/3 cup sugar
- 2 T. baking powder
- 1 stick butter
- 1 1/2 cups goat milk
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Mix
together the flour, sugar, and baking powder. Using unbleached flour is
healthier (no bleaching residue) and gives muffins a more golden glow
after baking. Cut in a stick of butter, using a pastry blender, which is
that thingie in the upper left corner of the photo. Add the milk and
stir. For those of you without a goat, you can use whole cow milk. The
dough will look a little looser than cookie dough, but definitely won’t
look like your typical muffin batter.
Don’t
overmix it, because you still need to add the chocolate chips, which
will, of course, mean that you have to stir a little more to get the
chips properly distributed. If you are lacking one or more of the
different types of chocolate chips, don’t worry. Just make sure the
total amount of chips equals 1 1/2 cups. You probably noticed there is
not a lot of sugar in this recipe, so you need the chocolate chips for
sweetness.
Put
the batter into your muffin pan. It will be heaping, which is totally
unlike most muffin recipes where you fill the cups 1/2 to 2/3 full. With
so much flour and no egg, these muffins are heavy duty, so don’t expect
them to melt and spread out.
Bake at 400 degrees F for
20 minutes. These muffins are absolutely the most delicious thing
created since the invention of the oven! Okay, that’s just my humble
opinion.
Whether
you’re tromping through the snow or lounging on the beaches down under, Enjoy!
Diane Tibert says
January 18, 2013 at 12:06 amThanks for sharing. They look delicious. When my hens stopped laying for a few weeks, I learnt how to make egg-less cake. I agree. We should make do with what is in season. It makes us innovative.
Michelle says
January 18, 2013 at 4:11 amI have a batch ready to go in the oven! Of course, I had to tweak the recipe. I used whole wheat pastry flour (I don't use "stripped" flour) and coconut milk (milk substitute, not the canned stuff, since I don't have my own milk producers). Can't wait to try one!
thriftyhomesteader says
January 18, 2013 at 4:28 amSounds great! My husband made these this morning, and he actually used whole wheat!
Patty says
January 27, 2013 at 6:55 pmOh, divine! Reminds me of a southern biscuit recipe I had (but lost), minus the chocolate, of course. Perhaps with a little experimentation, I'll have my recipe back, and a great new one to boot! 🙂 I can't wait to try it.
thriftyhomesteader says
January 27, 2013 at 9:23 pmOh, yes! I can't believe it never clicked that this is very much like a sweet biscuit! Thanks for sharing!
~Bettie says
February 10, 2013 at 4:12 amI just made two batches of these! I was so confidant they would be delish that I started mixing up a 2nd batch while the first was still baking. And they absolutely turned out yummy!
I made a couple of changes since we're in the process of clearing out the pantry in preparation for a big move this summer. I replaced 2 cups of the white flour with whole wheat, used coconut milk (since I had that on hand) and for the chips, I used…semi-sweet, white choc, & p-nut butter. Thanks for sharing this great recipe!