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Scuffins--light as a scone, rich as a muffin

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Submitted by: mtnmuse

 

Sweet, light, buttermilk muffins loaded with rich chocolate chips.
 

Ingredients

  • 1/2 cup butter, softened (European style preferred)
  • 2/3 cup sugar (baker's sugar preferred)
  • 1 large egg (organic or cage free preferred)
  • 10-12 pure orange oil
  • 2 tsp vanilla extract (Mexican preferred)
  • 2 cups buttermilk
  • 2 cups unbleached flour, sifted
  • 1/2 cup whole wheat flour, sifted
  • 1 Tbsp double-acting baking powder
  • 1 Tbsp baking soda
  • 1 tsp salt
  • 1 cup semi-sweet chocolate chips (Guittard, Dagoba, or another premium chip preferred)

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Method

Preheat oven to 400 degrees F. Place foil muffin liners into muffin pans (2 dozen). In large bowl, mix butter and sugar until creamy. Add egg and mix well. Add orange oil and vanilla, mix well. Slowly blend in buttermilk and set bowl aside. In medium size bowl, sift flour and add rest of dry ingredients to be sure they are all blended well. Add dry ingredients to large bowl of wet ingredients and mix gently until blended. Gently stir in chocolate chips. Spoon into foil lined muffin pans, almost to the top. Bake at 400 degrees F for 20 minutes or until toothpick comes out clean.

 

Notes: Be careful not to overmix. Mixture should be very light and "puffy" looking. It should not be heavy or dough-like. Foil muffin liners work better than paper for the amount of chocolate chips in this recipe. Search the internet if you want to find some of the special ingredients suggested for this recipe.

 

Number of Servings: 24

 

Submitted by: mtnmuse ()

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