I made these today as a healthier alternative for the kids' class parties tomorrow. The recipe does not call for large amounts of sugar and you can substitute white whole wheat flour for 1/2 the all purpose flour. They make a great snack for kids (and parents). Enjoy!
2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini chocolate chips
3/4 cup milk
1/2 cup vegetable oil
1 egg
1 teaspoon grated orange peel
additional sugar, for sprinkling on top (I use pure cane sugar for a really crunchy top)
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, salt and chocolate chips. In a small mixing bowl, whisk together the milk, vegetable oil, egg and orange peel till light. Add the wet ingredients to the dry ingredients and stir gently for 20 seconds, or only until all of the ingredients are moistened. If you see lumps in the batter, that's OK; don't try to stir them out, or your muffins will be heavy instead of tender!
Lightly grease the cups of a 12-cup muffin pan, and fill each two-thirds full with batter. Sprinkle sugar over each for a crunchy, sugary crust.
Bake the muffins in a preheated 400°F oven for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Remove the muffins from the oven, let them cool in the pan for about 5 minutes (or until they've set enough to be handled), and transfer them to a wire rack to cool completely. Yield: 12 muffins or 36 mini muffins.
**For mini muffins - bake at 350 degrees for 12-13 minutes.
Adapted from the King Arthur Flour website.
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