School resumed today, so I guess the holidays are officially over. No more spontaneous trips to the roller rink or mid-afternoon trapeze classes.
That’s Fuzz (in case you thought it was me) whose latent talent for the trapeze arts came out yesterday at Trapeze Austin. She’s never been to the circus, but she says she’s ready to run off with one so I have to keep an eye on her. She’ll do just about anything to get out of school at this point, but it’s back to business as usual.
Given the time of year, here’s a recipe that’s no fun at ALL. Okay, maybe a little. It’s a healthier muffin with whole wheat flour, flaxseed, maple syrup and a small handful of chocolate chips. There’s not much to say about it except it’s not the worst you could do for breakfast or a snack.
Small Batch Chocolate Chip Maple Muffins
- 1 cup whole wheat pastry flour 4 oz
- 2 tablespoons golden flaxseeds ground after measuring
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 scant teaspoon salt
- 1/4 cup maple syrup
- 1/2 cup plain Greek yogurt
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 400°F. Spray 6 muffin cups with flour-added cooking spray or line with paper liners
- In a mixing bowl, combine the flour, flaxseed, baking powder, baking soda and salt.
- In a second bowl or glass measuring cup, whisk the maple syrup, yogurt, egg, oil and vanilla until smooth.
- Add the yogurt mixture to the flour mixture and stir until incorporated, then stir in the chocolate chips. Pour into cups and bake on center rack for 18 to 22 minutes.