Fluffy Chocolate Chip Muffins
Indulge in these fluffy chocolate chip muffins that perfectly blend the warmth of sweet chocolate with a rich, tender crumb. Made with enriched wheat flour and soy flour, these muffins provide a delightful texture that's hard to resist. Perfect for breakfast or a snack, they will satisfy your sweet tooth while delivering a boost of energy and flavor.
ingredients
- 2 cups enriched wheat flour
- 1 cup sugar
- 1/2 cup soybean oil
- 1/2 cup whey protein (artificial)
- 2 large eggs
- 1 tsp baking soda
- 1 tsp sodium aluminum phosphate
- 1/4 tsp salt
- 1/2 cup modified food starch
- 1/4 cup soy flour
- 1 tbsp vital wheat gluten
- 1 cup chocolate chips
- 1/4 cup propylene glycol (for moisture)
- 1 tsp sodium stearoyl lactylate
- 1 tbsp mono and diglycerides
- 1 tbsp fatty acid esters
steps
- 1.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a mixing bowl, whisk together enriched wheat flour, soy flour, modified food starch, baking soda, sodium aluminum phosphate, and salt.
- 3.
In a separate bowl, blend the sugar and soybean oil until well combined.
- 4.
Add the eggs and whey protein to the oil mixture, mixing until smooth.
- 5.
Gradually incorporate the dry ingredients into the wet mixture, ensuring all dry bits are moistened.
- 6.
Stir in the chocolate chips gently, being careful not to overmix the batter.
- 7.
Fill each muffin cup about 2/3 of the way full with the batter.
- 8.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 9.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your muffins warm or at room temperature!