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today's special: Chocolate Chip Muffins Sunday morning breakfasts at my parents’ house are always a big production. Dad whips out his prized All-Clad nonstick sauté pan and starts sizzling turkey sausages, scrambling eggs with cheese, putting together breakfast sandwiches. Mom makes fresh-squeezed orange juice, arranges fruit in a crystal bowl … and bakes the best muffins in the world. My mom’s muffins use no butter, just canola oil, and just enough sugar that they’re never overpoweringly sweet – meaning they’re not nearly as bad for you as those greasy muffins you buy at bakeries. The addition of yogurt and mashed banana lends the muffins a fantastically moist texture, and if at all possible, you should use the barley flour/brown rice flour/soy flour as recommended – it’ll give the muffins a slight crunchy bite to the texture that’s really nice.

Muffins freeze really well, so if you find you’ve made more than you can finish in a day, wrap any extra (cooled) muffins in aluminum foil, pop the package into a ziplock, and stick it in the freezer.

1½ cups + 1 Tbsp. all-purpose flour
¼ cup barley flour, brown rice flour or soy flour (you can substitute all-purpose flour if necessary, but the texture won’t be quite the same)
2 tsp. baking soda
1 tsp. cream of tartar
¾ cup milk
¼ cup yogurt
¼ cup canola oil
½ cup sugar (scant)
2 eggs
1 ripe banana, mashed well
¾ cup chocolate chips
prep time 15 min
15-18 min

yields 18

1. Preheat the oven to 400ºF. Grease 18 muffin cups (standard size). If you find you have empty tins in a pan, fill them with water – this’ll help the muffins cook evenly.
2. Sift the flour, baking soda, and cream of tartar through a sieve. (If you’re feeling really lazy and decide to skip the sifting, just make sure that the baking soda breaks up and that you mix the dry ingredients together well).
3. Beat the eggs. Add sugar and continue beating until the texture is no longer grainy.
4. Add the milk, oil and yogurt and beat until smooth. Toss in the mashed banana and mix it up well.
5. Fold in the flour by hand, until just well incorporated. Add the chocolate chips to the batter and stir.
6. Pour the batter into the muffin tins, filling each at least 2/3 full. Bake for 15-18 minutes, until the tops are golden brown and spring back when pressed lightly with a fingertip.
7. Remove the muffins from the pan and let cool for 10-15 minutes. Arrange on a plate and enjoy! 


check out these related recipes:
milk-free muffins | crepes | milk-free waffles 
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