This recipe was developed by me for Bob’s Red Mill. All opinions are 100% my own. Thank you for helping to support the brands that I love!
I buy several food brands that I use regularly and won’t stray from. A few of those brands dominate my pantry and fridge.
I have 54 OXO pop containers. And 29 of them are filled with flours, oats, and grains from Bob’s Red Mill. That’s over half! (And I’m certain, the remaining 25 would be filled with Bob’s Red Mill if they produced dried pasta and chocolate chips.)
So, it stands to reason why I’m just slightly excited today to actually be working with them. It even resulted in a high-five from Paul. He totally gets me.
I got to test their Organic All-Purpose Flour.
Bob’s Red Mill Organic All-Purpose Flour is sans additives, unbleached, and unbromated. This means it’s a higher protein baking flour that does not contain potassium bromate.
Ok. So. What does that really mean?
Well, the higher protein allows the flour to develop more gluten which results in a more stable baked product. This is really helpful to bakers in higher altitudes.
And what did it mean for me? It lent a softer and less chewy texture to these muffins. They were so.good. I also made them with regular flour to compare!
You all know I don’t drink coffee – I realize this is absolutely inconceivable to most. I’m a bad person. How can I possibly exist in this world? I’m crazy. Ya ya. I get it. Sorry. Can we still be friends? I mean, I love sugar and bacon. Surely that’s good for something – but I love baking with it!
I thought if I ate two of these muffins, they would help me stay awake at my desk.
But they didn’t.
I just wanted a third.
- 2 cups all purpose flour (I used Bob’s Red Mill Organic)
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 2/3 cup whole milk
- 5 tablespoons unsalted butter , melted
- 2 teaspoons vanilla
- 1 large egg
- 2 tablespoons instant coffee granules
Preheat oven to 400. Line muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips.
In a medium bowl, whisk together the milk, butter, vanilla, egg, and coffee granules.
Add milk mixture to the flour mixture and combine until just moist. Spoon batter into muffin liners and bake for 15-18 minutes until a toothpick in the center comes out clean. Remove from oven; transfer to a wire rack. Eat warm and enjoy!
(adapted from Cooking Light)