Everyone loves a good chocolate chip muffin! Here is a super simple recipe and they are made with whole wheat flour.
This recipe was adapted from King Arthur Flour’s Golden Chocolate Chip Muffins recipe. It was tested with buttermilk, as well as regular milk, and the results were consistent.
Whole Wheat Chocolate Chip Muffins
Preheat your oven to 350F and lightly grease or line a 12-cup standard muffin tin.
In a large mixing bowl, combine butter or margarine, sugar, vanilla, salt, and baking powder. Mix until well combined and fluffy.
Add eggs, one at a time, mixing well after each addition. Beat in milk. Add the flour and stir until combined. Add the chocolate chips and stir well.
Fill muffin cups with batter - approximately 2/3 full. Bake in preheated oven for 30-32 minutes, until toothpick inserted in centre comes away clean.
We’re so happy you found us, welcome to River City Cookery!
River City Cookery was started by two Professional Home Economists, Elisabeth and Melissa, to share our passion for food and food skills.
We’ve noticed in our own lives that people don’t know what to do with food. We buy foods and ingredients, often for a single recipe, and have no idea how to to use it again. We want to help you gain confidence in the kitchen by both improving your skills and knowledge about food and cooking.
In this space we will share trustworthy information about food and cooking as well as some of our favourite recipes. We hope to one day expand our offerings to include other materials such as e-books, online courses, and in-person workshops.
To celebrate the launch of River City Cookery we are giving away a copy of one of our favourite cookbooks – Homegrown by Mairlyn Smith! You can enter to win your own copy using the widget below.
a Rafflecopter giveaway
Contest is open to Canadian residents & will close on Feb 28, 2017 at 11:59pm. The winner will be announced on Wednesday March 1, 2017.
UPDATE: Congrats to Amanda, who was the lucky winner of our giveaway!
Be sure to share and follow us on social media for all our latest updates and feel free to contact us if you ever have questions about food and cooking!
Barley is a versatile and nutritious whole grain Canadian crop making it a staple in our kitchens.
Types of Barley
There are two types of barley, that are commonly available: pot barley and pearl barley. Pot and Pearl barley are very similar. In fact they only differ in how long they have gone through a pearling process, with pearl barley going though longer. This pearling process removes the outer bran, therefore removing some of the fibre. But don’t worry – the beneficial soluble fibre is found throughout the barley grain! Pot and pearl barley cook in about the time amount of time.
Barley flour can also be found in the grocery store and is a great supplement to regular wheat flours. It contains a lot of soluble and insoluble fibres but not a lot of gluten so it shouldn’t be substituted 1:1. Finally, barley flakes are available but you may only find them in health and bulk food stores.
You may not know this, but in Canada barley carries a health claim: Barley can reduce blood cholesterol. This health claim is based on the beta-glucans in barley, a type of soluble fibre. The claim is that 3 grams per day of beta-glucans from barley can help to lower blood cholesterol, which is a risk factor for heart disease.
On top of this health claim, the fibre in barley helps you to feel fuller, longer and gives it a great texture. Barley also contains a wide variety of nutrients including B vitamins and is low in sodium and fat.
Barley and barley products do contain gluten, which is something to avoid if you have celiac disease.
Barley is very versatile and can be used as an alternative to rice or quinoa, eaten as a pilaf, or a salad.
Barley flour can be substituted for part of the wheat flour in your recipe but should not be used to replace all of it.
For barley recipes and more information visit our Recipe Page and GoBarley.
These tasty and quick cinnamon buns are an easy alternative to regular cinnamon buns. This recipe still gives you a hearty bun, without having to spend all day baking.
This recipe has been tested with both regular milk and buttermilk, and results were consistent.
Easy Cinnamon Buns
Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin.
Repeat the previous two steps with the remaining dough.
Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!
Whole grain storage methods are important to consider to best minimize spoilage and food waste. The bags that most flours and dry goods come in aren’t suitable for longer term storage. Your best bet is to transfer your product into more air tight containers. Dry goods such as rice and oats should also be stored in air tight containers in a cool dry place to maximize their shelf life and minimize food waste and spoilage.
How should your store whole grains?
Store your whole grains in air tight containers in a cool dry place. This may mean pouring flour from the bags you buy them into new plastic or glass containers. Flours and meals will last 1-3 months in your pantry or up to 6 months in the freezer. Whole intact grains will keep for 6 months in your pantry or up to a year in the freezer.
Great storage options: Large Rubbermaid, Tupperware, or other plastic food storage containers, glass mason jars, OXO Pop-Top containers.
Do I have to store whole grains in the fridge or freezer?
No! As long as you keep your whole grains in air tight containers and in a cool dry place they should be just fine. The only exception to this rule is wheat germ, which should be kept in the fridge once it has been opened.
Check out our Resources Page for more information about whole grains and our Recipe Page for fun ways to add more whole grains into your diet.